Using white wine and lemon juice instead of clam juice in the sauce gives it a fresh, clean flavor that's often hard to get with canned clams.
8 ounces uncooked whole wheat spaghetti
2 teaspoons olive oil
1 cup minced onion
4 teaspoons minced garlic
1 (14.5-ounce) can diced tomatoes, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup dry white wine (such as sauvignon blanc or chardonnay)
1 tablespoon fresh lemon juice
1/3 cup minced fresh parsley
2 (10-ounce) cans baby clams, drained
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat oil in a nonstick skillet over medium heat. Add onion, and sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, salt, and pepper. Cook 3 minutes, stirring often. Add wine and lemon juice; reduce heat, and simmer 3 minutes. Stir in parsley and clams. Combine pasta and sauce, and toss well to coat.