Canned clams are a great ingredient to have on hand for a fast dinner. Plus, their juices amp up the flavor of this sauce. Look for cans with certification from the Marine Stewardship Council for the most sustainable choice.

Devon-O'Brien
Devon O'Brien
EatingWell Magazine, April 2021

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Credit: Jason Donnelly

Recipe Summary test

active:
20 mins
total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain.

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  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until starting to soften, about 2 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add clams and their juice, wine, lemon zest and lemon juice. Bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until reduced by half, 6 to 8 minutes.

  • Stir in butter and salt. Add the hot pasta and toss to coat. Add arugula and toss until slightly wilted, about 1 minute. Serve with Parmesan, if desired.

Tip

Using whole-wheat gives you double the fiber of regular pasta for a more filling meal. Only 5% of the U.S. population gets the daily recommended 25 to 30 grams. This simple swap is an easy way to inch closer to that goal.

Nutrition Facts

397 calories; fat 14g; cholesterol 64mg; sodium 460mg; carbohydrates 50g; dietary fiber 6g; protein 21g; sugars 4g; niacin equivalents 5mg; saturated fat 4g; vitamin a iu 557IU; vitamin b6 1mg.
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