Spaghetti with Clam Sauce

http://www.eatingwell.com/recipes/spaghetti_with_clam_sauce.html

From EatingWell:  May/June 1994

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.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 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

Preparation

1. 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.
2. Toast pine nuts in a small dry skillet over medium heat, stirring, until golden, 3 to 4 minutes.
3. 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.

Nutrition

Per serving : 461 Calories; 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

4 Carbohydrate Serving

Exchanges: 4 starch, 3 lean meat, 1 fat