Clams With Angel Hair Pasta
This Italian pasta dish began as a simple, quick meal but delivers excellent flavour. It combines baby clams with their juice, garlic, onion and tomato in a light olive oil sauce, seasoned generously with cracked black pepper. The sauce is reduced until it thickens slightly before being served over delicate angel hair pasta. It's a speedy, low cholesterol option perfect for a weeknight dinner for two.
Ingredients
- 1/2 vidalia onion
- 1 large plum tomato
- 1/3 cup olive oil
- 3 cloves garlic
- 1 (14 ounce) can baby clams, with juice
- 200 g angel hair pasta
- cracked black pepper
- salt
Method
- Chop the Vidalia onion coarsely and dice the plum tomato.
- Crush the garlic cloves.
- Warm the olive oil in a large frying pan.
- Place the garlic in the pan and cook until browned for about 30 seconds.
- Introduce the onion and cook for about 2 minutes.
- Put the tomato in the pan and fry for about 2 minutes.
- Pour in the can of baby clams along with their juice.
- Season the mixture with salt and cracked black pepper according to your preference.
- Allow the sauce to simmer until it has reduced by half, which should take about 3-4 minutes.
- Spoon the clam sauce over freshly cooked angel hair pasta to serve.
Nutrition (per serving)
Sodium1261700 mg
Recipe details
CategoryLow Cholesterol
Cuisineitalian
AuthorPaul Elliott
