Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

Store-bought clam juice adds great flavor to a quick pasta dish. Serve with crusty bread and a simple green salad to round out dinner.

David Bonom
Recipe by Cooking Light May 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.

Nutrition Facts

302 calories; calories from fat 28%; fat 9.4g; saturated fat 3.2g; mono fat 3.3g; poly fat 0.8g; protein 15.6g; carbohydrates 39g; fiber 2.2g; cholesterol 63mg; iron 9.5mg; sodium 194mg; calcium 54mg.
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