Clams with Angel Hair Pasta
Yield: 2 servings
Exchanges per serving:
2 Very Lean Meat
1 dozen littleneck clams
2 teaspoons cornmeal
Olive oil-flavored vegetable cooking spray
1 ½ teaspoons minced garlic
2 cups peeled, seeded, and chopped tomato
¼ cup clam juice
¼ cup dry white wine
1/8 teaspoon dried crushed red pepper
2 ounces capellini (angel hair pasta), uncooked
1 ½ teaspoons chopped flat-leaf parsley
1. Scrub clams thoroughly, discarding any that are cracked or open. Place remaining clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let clams stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.
2. Coat a medium nonstick skillet with cooking spray. Place over medium-high heat until hot. Add garlic, and saute 30 seconds. Add tomato and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
3. Place clams on top of tomato mixture. Cover and cook 8 to 10 minutes or until clams open. Remove and discard any unopen clams.
4. Cook pasta according to package directions, omitting salt and fat. Remove clams from tomato mixture, and transfer to serving plates. Arrange clams evenly over pasta. Sprinkle with parsley.