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Italian Spaghetti with Clam Sauce

Ingredients

  • 12 ounces spaghetti, cooked, drained
  • 2-6 1/2 ounce cans clams, minced, drained, reserve liquid (about 1 1/2 cups)
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1 tablespoon oregano (or 1/2 tablespoon dried)
  • 1/4 teaspoon crushed red pepper
  • 1 cup reserved clam juice
  • 3/4 to 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated

Prep Time:

8 minutes

Cook Time:

12 minutes

Serves:

4

Spaghetti and Clam Sauce is a savory satisfying dish that you can make on a moment’s notice.

Why Try? We call this a “Pantry Dinner.” It’s a meal you can prepare with ingredients you always have on hand in your pantry (or refrigerator).

Foodie Byte: The most important pasta tip you’ll ever need is to use enough water. For a pound of pasta, use 4 quarts of boiling water, with about 2 tablespoons salt.

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Preparation

  1. Cook the spaghetti noodles in salted boiling water until done. Drain, set aside.
  2. In large non-stick skillet, heat 2 tablespoons butter over medium heat. Add clams and garlic; sauté for 2 minutes.
  3. Add oregano, crushed red pepper and clam juice to skillet and cook 3 minutes or until liquids start to reduce. Add cream to enrich and reduce slightly so that the sauce has a nice coating consistency but isn't too thick.
  4. Add pasta and Parmesan cheese to skillet and toss.

Nutritional Information

Calories 663, Carbohydrates 70g, Cholesterol 159mg, Fat 29g, Fat Calories 264, Fiber 3g, Protein 31g, Saturated Fat 17g, Sodium 656mg. Daily Values: Calcium 280.52mg 28%, Phos 268.75mg 27%, Copper 0.28mg 14%, Zinc 1.75mg 12%, Panto 0.54mg 5%, Biotin 1.81mcg 603%, Iodine 6.75mcg 5%, Magnesium 53.88mg 13%, Iron 26.19mg 146%, Vitamin B6 9%, Vitamin C 3%, Vitamin B12 5%, Vitamin D 5%, Vit E-a-Toco 3%, Vitamin A 27%. Percent Daily Values are based on a 2,000 calorie diet.