We use whole baby clams, chopped plum tomatoes and lots of fresh herbs to create a delicious clam sauce for pasta that has only 8 grams of fat per serving. Toasted pine nuts add complexity and rich texture to this classic Italian combination.
Active Time: 40 minutes |
Total Time: 40 minutes
1 tablespoon 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 10-ounce can whole baby clams, drained, liquid reserved, or 8 ounces minced fresh clams, liquid reserved
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/8 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon pine nuts
12 ounces whole-wheat spaghetti, or linguine
Put a large pot of water on to boil. 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 liquid; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.
Toast pine nuts in a small dry skillet over medium heat, stirring, until golden, 3 to 4 minutes.
Meanwhile, cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the pan with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.
Per serving :
8 g Fat;
2 g Sat;
3 g Mono;
57 mg Cholesterol;
73 g Carbohydrates;
25 g Protein;
12 g Fiber;
456 mg Sodium;
411 mg Potassium