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


Recipe Summary

40 mins


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; protein 35.6g; carbohydrates 72g; dietary fiber 10.6g; sugars 3.5g; fat 9.5g; saturated fat 2.2g; cholesterol 113.4mg; vitamin a iu 883.9IU; vitamin c 6.8mg; folate 57.3mcg; calcium 218.1mg; iron 39.2mg; magnesium 126.3mg; potassium 225.9mg; sodium 759.4mg; thiamin 0.4mg.

4 starch, 3 lean meat, 1 fat