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.

EatingWell Magazine, April 2021

Gallery

Credit: Jason Donnelly

Recipe Summary

active:
20 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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

1 1/4 cups
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.
Advertisement