Steamed Clams and Tomatoes With Angel Hair Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe from Cooking Light. I haven't tried it yet but the ingredients sound wonderful. Add some crusty bread and a glass of vino and you're all set! Ingredients:
1 lb angel hair pasta |
1 tablespoon olive oil |
1 cup chopped tomato |
1 tablespoon minced garlic |
1/4 teaspoon crushed red pepper flakes |
1/3 cup dry white wine |
1 (8 ounce) bottle clam juice |
2 dozen littleneck clams, scrubbed |
1 tablespoon butter |
4 tablespoons chopped italian parsley |
Directions:
1. Cook pasta per directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large nonstick skilled over medium-high heat.
3. Add tomato, garlic, and pepper to pan; saute 1 minute.
4. Stir in wine and juice; bring to a boil.
5. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells.
6. Remove clams from pan with slotted spoon; add butter to pan, stirring until butter melts.
7. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.
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