Steamed Clams and Tomatoes with Angel Hair Pasta

Yield: 4 servings 8 points plus

Steamed Clams and Tomatoes with Angel Hair Pasta

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  • Prep Time


  • Total Time


  • Servings



  • (9-ounce) package fresh angel hair pasta

  • 1

    tablespoon olive oil

  • 1

    cup chopped tomato

  • 1

    tablespoon bottled minced garlic

  • ¼

    teaspoon crushed red pepper

  • cup dry white wine

  • 1

    (8-ounce) bottle clam juice

  • 2 dozen

    littleneck clams, scrubbed

  • 1

    tablespoon butter

  • 4

    teaspoons chopped fresh flat-leaf parsley


1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. 2. Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. 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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