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Spaghetti with Clam Sauce
EatingWell Test Kitchen
“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.”
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
1Put 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.
2Toast pine nuts in a small dry skillet over medium heat, stirring, until golden, 3 to 4 minutes.
3Meanwhile, 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.