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Pasta with Clam SauceLow-Fat
Yield: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
Ease of preparation: Moderate
I know this isn't really a "seasonal" treat but in a way it is, in the sense that for us anyways, pasta is always in season. lol
This is a great spaghetti (or linguine) recipe because it's good, it's healthy and quite low-fat.
Canned baby clams make an especially convenient sauce, but you can substitute 1/2 lb. fresh minced clams and let them simmer for 3 minutes.
Ingredients; 1 Tbsp. extra-virgin olive oil.
1 onion, chopped.
3 plum tomatoes, seeded and chopped.
2 cloves garlic, finely chopped.
1/2 cup dry white wine.
1 10-oz. can whole baby clams, drained, juice reserved, or 8 ounces minced fresh clams, juice reserved.
1/3 c. chopped fresh parsley.
2 Tbsp. chopped fresh basil.
Salt & freshly ground pepper to taste.
1 Tbsp. pine nuts.
12 ounces spaghetti or linguine.
Preparation
1. Heat oil in a large nonstick skillet over medium heat.
Add onion and cook, stirring, until softened, about 5 minutes.
Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes.
Stir in wine and clam juice; bring to a simmer.
Reduce heat to low and simmer for 5 minutes.
Stir in parsley, basil and clams and heat through.
Season with salt and pepper.
2. Toast pine nuts in a small dry skillet, stirring, over medium heat, until golden, 3 to 4 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 8 minutes.
Drain and add to the skillet with the sauce.
Toss to coat.
Sprinkle with the pine nuts and serve immediately.
Nutritional Information Per serving: 496 calories; 9 g fat (2 g sat, 3 g mono); 113 mg cholesterol; 72 g carbohydrate; 36 g protein; 11 g fiber; 759 mg sodium; 225 mg potassium.
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