Spaghetti with Clam Sauce

Spaghetti with Clam Sauce

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From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 plum tomatoes, seeded and chopped
  • 2 cloves garlic, finely chopped
  • ½ cup dry white wine
  • 1 10-ounce can whole baby clams, drained, liquid reserved, or 8 ounces minced fresh clams, liquid reserved
  • ⅓ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • 1 tablespoon pine nuts
  • 12 ounces whole-wheat spaghetti, or linguine


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  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 information

  • Per serving: 496 calories; 9 g fat(2 g sat); 11 g fiber; 72 g carbohydrates; 36 g protein; 57 mcg folate; 113 mg cholesterol; 3 g sugars; 884 IU vitamin A; 7 mg vitamin C; 218 mg calcium; 39 mg iron; 759 mg sodium; 226 mg potassium
  • Nutrition Bonus: Iron (217% daily value), Calcium (22% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 4 starch, 3 lean meat, 1 fat

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