Recipe courtesy of Michele Urvater
Spaghetti with Fresh Clams
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 566
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 69
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 21
- Cholesterol
- 20
- Sodium
- 403
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
Ingredients
1 1/2 dozen littleneck clams, scrubbed well
1/3 cup olive oil
3 cloves garlic, minced
1/2 cup dry white wine
1 cup canned plum tomatoes, drained and chopped
1 teaspoon red pepper flakes
2 tablespoons finely chopped parsley
3/4 pounds spaghetti, cooked and drained
Directions
- In a large saucepan heat the olive oil add the garlic and cook 1 minute. Add the wine, tomatoes, clams and red pepper flakes and cook, covered, shaking the pan occasionally, for 5 minutes, or until the clams open. Add the parsley, stir once, and add the pasta. Toss to heat the pasta, then transfer to a warmed serving bowl.