Carba-Nada with White Clam Sauce

1 6.5 ounce can Bumble Bee Chopped Clams
2 tbsp Extra Virgin Olive Oil
10 clove Garlic, chopped
1/8 tsp red pepper flakes
1/2 cup Parsley
1 Lemon, cut into quarters
1/2 Lemon, sliced into wheels
6 cups Carba Nada pasta

This may also be made with 48 whole fresh clams. Have your fishmonger shuck them for you and save all the juices.

Add pasta to large pot of boiling, salted water; stir. Cook for 3 minutes. (Pasta will cook again later).

Heat olive oil in a large nonstick skillet over medium-high heat for 2 minutes. Add the garlic and cook, stirring, until the garlic turns golden brown, about 2 minutes. Add red pepper flakes, parsley, and lemon slices and turn off the heat.

Drain pasta and add to the skillet along with the clams and all the juices; toss, cover, and turn off the heat. Wait 5 minutes, then remove the lid and bring the mixture to a simmer over medium heat. Remove and discard lemon slices. Season with salt and pepper to your liking and remove from heat.

Divide among 4 pasta bowls and serve with lemon wedges.


Serving Size: serves 4 each serving is approximately 1.5 cups

Number of Servings: 4

Recipe submitted by SparkPeople user BONMARCHE.