little neck
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pounds little neck clams, whole1 tablespoon minced garlic12 oz angel hair pasta2 cups chopped tomatoes, canned or fresh1/2 cup chopped Italian parsleysalt to tastefreshly ground black pepper
1. Wash the clams. Place them, with just the water that clings to them, in a covered pot over high heat until they just open, about 4 to 6 minutes. Remove from the heat and set aside.
2. Meanwhile, bring a gallon of water to a boil.
3. Remove the open clams from the pot and keep the juice.
4. Heat the clam juice over medium-high heat and reduce the it by half.
5. Add the pasta to the boiling water.
6. Add the tomatoes to the clam juice and simmer. Season with salt and pepper. Add the parsley.
7. Cook the pasta until it is al dente, about 6 to 8 minutes.
8. In a large bowl, toss the pasta with the tomato mixture and arrange the clams. Serve immediately.
Serving Size: 3oz of pasta with 3 clams and tomatoes
Number of Servings: 4
Recipe submitted by SparkPeople user LEOALLICENS.
2. Meanwhile, bring a gallon of water to a boil.
3. Remove the open clams from the pot and keep the juice.
4. Heat the clam juice over medium-high heat and reduce the it by half.
5. Add the pasta to the boiling water.
6. Add the tomatoes to the clam juice and simmer. Season with salt and pepper. Add the parsley.
7. Cook the pasta until it is al dente, about 6 to 8 minutes.
8. In a large bowl, toss the pasta with the tomato mixture and arrange the clams. Serve immediately.
Serving Size: 3oz of pasta with 3 clams and tomatoes
Number of Servings: 4
Recipe submitted by SparkPeople user LEOALLICENS.
Nutritional Info Amount Per Serving
- Calories: 351.4
- Total Fat: 1.7 g
- Cholesterol: 43.2 mg
- Sodium: 32.8 mg
- Total Carbs: 68.2 g
- Dietary Fiber: 2.5 g
- Protein: 16.8 g
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