Spaghetti with Clam Sauce

From EatingWell: May/June 1994 — Subscribe Now!

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

Nutrition Profile

Low saturated fat | Heart healthy | High calcium | High fiber | View Complete Nutrition Guidelines»

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

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

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.

Nutrition Bonus: Selenium (90% daily value), Iron (22% dv), Calcium & Vitamin A (20% dv).

4 Carbohydrate Serving

Exchanges: 4 starch, 3 lean meat, 1 fat