Pasta With White Clam Sauce
January 24, 2016
"Another old recipe out of a WW magazine.The magazine shows: 323 cal, 7 g fat, 1 g fib. It had 7 points on the old program."
- Serving Size: 1 (265.6 g)
- Calories 552.6
- Total Fat - 9 g
- Saturated Fat - 1.8 g
- Cholesterol - 42.6 mg
- Sodium - 937.8 mg
- Total Carbohydrate - 90.3 g
- Dietary Fiber - 11.9 g
- Sugars - 0.4 g
- Protein - 29.1 g
- Calcium - 118.5 mg
- Iron - 3.6 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.3 mg
Drain clams, reserving juice.
Set clams and juice aside.
Heat olive oil in a small saucepan over medium heat.
Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
Reduce heat, and simmer, uncovered, 3 minutes.
Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
Combine pasta and clam sauce in a large bowl.
Add chopped parsley, lemon rind, salt, and pepper; toss well.
Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
Sprinkle 2 tsp Parmesan cheese over each serving.
Tips & Variations
No special items needed.