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.
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
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
Carbohydrate per serving 44g
Sugars per serving 1g
Fiber per serving 4g
Sodium per serving 208mg
How to Make It
Cook spaghetti according to package directions. Reserve 1⁄2 cup of the cooking water before draining. Drain pasta and set aside.
Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute.
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.
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.
CarbLovers Diet Cookbook
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