Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Nicolette Manescalchi, San Francisco
Recipe by Cooking Light September 2010

Gallery

John Autry; Styling: Lindsey Ellis Beatty

Recipe Summary

total:
23 mins
Yield:
6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to package directions, omitting salt and fat. Drain.

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  • Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.

Source

A16, San Francisco, CA

Nutrition Facts

388 calories; fat 13.1g; saturated fat 3.9g; mono fat 6.2g; poly fat 1.5g; protein 21.5g; carbohydrates 46.6g; fiber 2.4g; cholesterol 46mg; iron 15.9mg; sodium 336mg; calcium 90mg.
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