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. Source: EatingWell Magazine, May/June 1994

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

496 calories; 9.5 g total fat; 2.2 g saturated fat; 113 mg cholesterol; 759 mg sodium. 226 mg potassium; 72 g carbohydrates; 10.6 g fiber; 3 g sugar; 35.6 g protein; 884 IU vitamin a iu; 7 mg vitamin c; 57 mcg folate; 218 mg calcium; 39 mg iron; 126 mg magnesium;