Wednesday, August 22, 2012

White Wine and Clams Over Angel Hair Pasta

Today's "I change every recipe I use because I'm stubborn" source is a classic Weight Watchers recipe for linguine with white wine clam sauce. First of all, who cooks for six people? Second of all, needs more veggies. Third of all, needs more flavor because I'm not counting points.

You'll need:
  •  5 oz whole grain angel hair pasta
  • 6.5 oz can of minced clams in their natural juices*
  • 1 clove of garlic
  • 1/4 medium onion, yellow preferred
  • 1 tbs olive oil
  • 1/8 cup fresh parsley or 1/2 tbs dried parsley
  • 1/4 cup white wine
  • 6 -10 cherry tomatoes, as you wish
  • 2 tbs grated parmesan
Serves two, 395 calories per serving

1) Boil water, add the dry pasta and cook until it's al dente. Set aside. 

2) Add 1 tbs olive oil to the pan on medium heat and add onion and garlic, both minced via food processor, until they begin to soften.  

3) Pour in the juice only from the canned clams and the white wine as well. Add parsley and salt and pepper to taste. Bring to a boil and let it simmer, boiling and bubbling, for about a minute once it's reached the boil. 

4) Reduce the heat to low and let it reduce for about six to eight minutes.**

5) Add the cherry tomatoes, halved and with the seeds squeezed out, and the clams from the can. Cook for an additional 45 to 60 seconds, or until the clams are warmed and the tomatoes have softened slightly. You don't want them mushy, just not raw. 

6) Add the pasta to the pan and coat evenly with the sauce, clams and tomatoes. Toss for about 45 to 60 seconds. 

7) Pour your pasta into bowls. Grate parmesan on top. Enjoy!

Optional - add a little squeeze of fresh lemon at the end. If you want to add even more veggies wilted spinach and sauteed mushrooms go great with this!

* Hey, Jackie! I've never bought canned clams before. Where the heck are they and what does it look like? Great question! They're usually near the canned tuna and salmon, and it looks like this:

** Hey, Jackie, I'm new to cooking! What does reducing mean? Even greater question! Reducing just means you're letting it thicken and you're letting the flavors make BFFs with each other in the pan so your sauce will be even richer in the end. 

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