Steamed Clams and Tomatoes with Angel Hair Pasta

By á-4131

Yield: 4 servings
8 points plus

Ingredients

• (9-ounce) package fresh angel hair pasta
• 1 tablespoon olive oil
• 1 cup chopped tomato
• 1 tablespoon bottled minced garlic
• 1/4 teaspoon crushed red pepper
• 1/3 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

Preparation

Step 1

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.