3
tablespoons chopped fresh Italian (flat-leaf) parsley
French bread, if desired
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Steps
1
Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.
2
Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.
3
Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.
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For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.
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Nutrition Facts
Serving Size:1 Serving
Calories
396
Total Fat
12g
0%
Saturated Fat
2g
0%
Sodium
57mg
0%
Total Carbohydrate
50g
0%
Dietary Fiber
3g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 Vegetable; 1 Very Lean Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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