Fettuccini Pasta with Clams

Fettuccini Pasta with Clams ~ Super Food Recipes

Imagine a World Where the Noodles are Calorie Free

This is such a scrumptious recipe.

You'll have no idea that it's low fat.

This light dish features a classic sauce of white wine and garlic with toasted bread crumbs.

Your family will love it!

Makes 4 Servings

I know this isn't really a "seasonal" treat but in a way it is.

In the sense that for us anyways, it's always in season.

This is a great fettuccini (or linguine) recipe because it's good, it's healthy and quite low-fat.

Baby clams make an superbly flavorful sauce.


3 lbs. little-neck clams

1 lb. spaghetti or fettuccine

6 Tbs. extra virgin olive oil, plus additional for serving

pinch crushed hot red pepper flakes

2 cloves garlic, finely chopped

1/2 c. dry white wine.

1 c. fresh bread crumbs

1/3 c. chopped fresh parsley

2 Tbs. chopped fresh basil

Sea salt & freshly ground pepper to taste

1 Tbs. pine nuts

12 oz. whole wheat fettuccini or linguine pasta


1. Soak the clams in cold salted water for 1 hour.

Drain, then scrub well.

Discarding any clams that do not stay closed when tapped.

2. Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat 3 Tbs. oil and 1 garlic clove in a large frying pan over medium heat.

Add the bread crumbs and cook, stirring often.

About 4 minutes until pale gold.

Season with salt and pepper and transfer to a bowl.

3. Cook the spaghetti (or fettuccine) in the boiling water according to package instructions until al dente.

4. While the pasta cooks.

Heat remaining olive oil in a large saucepan with the remaining garlic and the hot pepper flakes over medium heat.

Cook until the garlic turns golden.

Add the clams and the wine.

Cover and cook for about 5 minutes.

Shaking the pan often, until all the clams have opened.

Remove the lid, increase the heat to high and boil for 2 minutes.

Stir in the parsley and season with salt and pepper.

5. Drain the fettuccini and toss with clams to combine.

Transfer to individual bowls and sprinkle each with toasted bread crumbs.

Serve hot, with more olive oil passed around at the table.


Per serving

496 Calories,

9 g. Fat (2 g. Saturated, 3 g. Mono-unsaturated),

113 mg. Cholesterol,

72 g. Carbohydrates,

36 g. Protein,

11 g. Fiber;

759 mg. Sodium,

225 mg. Potassium.

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