Spaghetti and Clams
Ingredients
- 8 ounces whole wheat spaghetti
- 1 tablespoon unsalted butter
- 1 garlic clove, thinly sliced
- 2 pounds littleneck or Manila clams, scrubbed
- 1/4 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated Parmesan cheese
Preparation
1. Cook spaghetti according to package directions. Reserve 1⁄2 cup of the cooking water before draining. Drain pasta and set aside.
2. Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute.
3. Add clams, crushed red pepper, lemon juice, and 1⁄2 cup cooking water; stir gently to combine. Cover and simmer until clams open and release their juices, about 6 minutes. Use tongs to transfer clams to a bowl.
4. Add cooked pasta and parmesan to the skillet with sauce. Cook, tossing, 3 minutes or until slightly thickened. Divide into 4 shallow bowls and serve.
Print
- Prep Time:
- Cook Time:
- Total Time:
- Yield: Makes 4 servings (Serving size: About 2 cups)
Nutritional Information
| Calories per serving: | 276 |
|---|---|
| Fat per serving: | 4.8g (sat 2.3g, mono 1g, poly 0.7g) |
| Cholesterol per serving: | 32mg |
| Protein per serving: | 18g |
| Carbohydrates per serving: | 44g |
| Sugars per serving: | 1g |
| Fiber per serving: | 4g |
| Sodium per serving: | 208mg |
Good to Know
Clams have a wonderful sweet-briny flavor and add a touch of sophistication for very few calories. They’re also a good source of iron.
Health
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