Pasta with Clam Sauce

Low-Fat

Pasta with Clam Sauce

This is such a scrumptious recipe, you'll have no idea that it's low fat.

Your family will love it!

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 Tbs. extra-virgin olive oil.

1 onion, chopped.

3 plum tomatoes, seeded and chopped.

2 cloves garlic, finely chopped.

1/2 cup dry white wine.

1/3 c. chopped fresh parsley.

2 Tbs. chopped fresh basil.

Sea salt & freshly ground pepper to taste.

1 Tbs. 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 sea salt and fresh cracked 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 12 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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