Canned Clam Pasta
464kcal
Ingredients
- ¾ pound pasta of your choice (spaghetti or linguini)
- 2 tablespoon extra virgin olive oil
- 2 tablespoon minced shallots
- 1 tablespoon minced garlic
- ½ cup dry white wine
- 2 cans (6.5 oz each) chopped clams (drained)
- 1 bottle (8 oz) clam juice
- ½ cup low-sodium chicken broth (or use clam juice for a stronger taste)
- 2 tablespoon butter
- ½ teaspoon dried basil
To Serve (Optional)
- chopped parsley (to serve)
- lemon juice
Method
- In a large pot of boiling salted water, cook the pasta until al dente. Reserve about 3 tablespoons of the cooking water.
- Heat oil in a large deep skillet over medium heat. Cook shallots and garlic just until translucent and soft for 1-2 minutes. Keep stirring and careful not to burn the garlic.
- Add clam juice, chicken broth, and white wine. Cook until the sauce on medium-high heat until the sauce is reduced, enough to fully submerge the cooked pasta. Season with salt, black pepper, or chili pepper flakes if needed.
- Add butter, basil, clam meat, pasta, and pasta water to the skillet. Stir just until the clam is warm throughout. Turn off the heat immediately so you don't overcook the clam meat. Serve with chopped parsley.
Nutrition
Calories464kcalCarbohydrates66gProtein12gFat14gSaturated Fat5gTrans Fat1gCholesterol15mgSodium71mgPotassium267mgFiber3gSugar3gVitamin A178IUVitamin C1mgCalcium32mgIron2mg