Whole Wheat Spaghetti and Clam Sauce |
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Prep Time: 6 Minutes Cook Time: 15 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Using white wine and lemon juice instead of clam juice in the sauce gives it a fresh, clean flavor that's often hard to get with canned clams. Ingredients:
8 ounces uncooked whole wheat spaghetti |
2 teaspoons olive oil |
1 cup minced onion |
4 teaspoons minced garlic |
1 (14.5-ounce) can diced tomatoes, drained |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2/3 cup dry white wine (such as sauvignon blanc or chardonnay) |
1 tablespoon fresh lemon juice |
1/3 cup minced fresh parsley |
2 (10-ounce) cans baby clams, drained |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add onion, and sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, salt, and pepper. Cook 3 minutes, stirring often. Add wine and lemon juice; reduce heat, and simmer 3 minutes. Stir in parsley and clams. Combine pasta and sauce, and toss well to coat.
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