Angel Hair Pasta with Fresh Clams |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
12 littleneck clams |
2 teaspoons cornmeal |
olive oil-flavored cooking spray |
1 1/2 teaspoons minced garlic |
2 cups peeled, seeded, and chopped tomato |
1/4 cup clam juice |
1/4 cup dry white wine |
1/8 teaspoon dried crushed red pepper |
4 ounces uncooked capellini (angel hair pasta) |
1 1/2 teaspoons chopped fresh flat-leaf parsley |
Directions:
1. Scrub clams thoroughly with a brush, discarding any that are cracked or open. Place remaining clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams, discarding cornmeal. Set clams aside.
2. Coat a medium nonstick skillet with cooking spray. Place over medium-high heat until hot. Add garlic, and sauté 30 seconds. Add tomato and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
3. Place clams on top of tomato mixture. Cover and cook 8 minutes or until clams open. Remove and discard any unopened clams.
4. Cook pasta according to package directions, omitting salt and fat. Drain. Remove clams from tomato mixture; set aside. Toss pasta with tomato mixture, and transfer to serving plates. Arrange clams evenly over pasta. Sprinkle with parsley.
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