Pasta with Red Clam Sauce
cloves garlic, minced
tablespoon olive oil or cooking oil
teaspoon coarsely ground black pepper
teaspoon crushed red pepper
10 ounce can whole baby clams
14 1/2 ounce can whole Italian-style tomatoes, cut up
tablespoons snipped fresh parsley
teaspoon anchovy paste (optional)
- For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds. Add black pepper and red pepper. Cook and stir for 30 seconds more. Remove from heat.
- Drain clams, reserving juice. Set claims aside. Add reserved clam juice and undrained tomatoes to skillet. Stir in parsley, basil, and, if desired, anchovy paste. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or to desired consistency. Stir in clams; heat through.
- Meanwhile, cook mostaccioli about 14 minutes or until tender but still firm. Drain well. Serve sauce over mostaccioli.
Nutrition Facts(Pasta with Red Clam Sauce)
- Per serving:
- 325 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 44 mg chol.,
- 375 mg sodium,
- 55 g carb.,
- 2 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet