Pasta with Fresh Tomato Sauce and Clams (cooking light 7-11)

Pasta with Fresh Tomato Sauce and Clams (cooking light 7-11)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 359.8
  • Total Fat: 8.4 g
  • Cholesterol: 16.0 mg
  • Sodium: 2,332.1 mg
  • Total Carbs: 54.9 g
  • Dietary Fiber: 8.7 g
  • Protein: 15.4 g

View full nutritional breakdown of Pasta with Fresh Tomato Sauce and Clams (cooking light 7-11) calories by ingredient

Number of Servings: 4


    5 cups chopped tomato ( about 4)
    6-1/2 tbls chopped fresh chives
    2-1/2 tbls minced garlic, divided
    1 tbls balsamic vinegar
    3/4 tsp kosher salt
    1/2 tsp ground black pepper
    2 quarts water
    1 tbls kosher salt
    8 ounces uncooked whole-wheat spaghetti
    1 tbls margarine
    1 tbls extra virgin olive oil
    16 littleneck clams


1. Combine tomatoes, 1/3 cup chives, 1 tablespoon garlic, vinegar, 3/4 teaspoon salt, and pepper in a large bowl; let stand 15 minutes. Drain mixture in a colander over a bowl, reserving liquid.
2. While the tomatoes stand, bring 2 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Cook the pasta for 10 minutes or until al dente, and drain.
3. Heat butter, olive oil, and remaining 1 1/2 tablespoons garlic in a large skillet over low heat; cook 4 minutes or until fragrant. Increase the heat to medium-high. Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan, and discard any unopened shells. Add reserved tomato mixture and pasta to pan; cook for 2 minutes or until thoroughly heated. Top with the remaining chives.

Serving Size: makes 4 servings (2cups pasta mixture and 4 clams)

Number of Servings: 4

Recipe submitted by SparkPeople user BJESTER01.