Recipe submitted by Jluv

 

 

Ingredients:

 

1 (9 oz) package fresh angel hair pasta (I use 1 lb of boxed Linguine)
1 Tbsp olive oil
1 cup chopped tomato
1 Tbsp bottled minced garlic (I use fresh)
1/4 tsp crushed red pepper
1/3 cup dry white wine
1 (8 oz) bottle clam juice
2 dozen littleneck clams, scrubbed
1 Tbsp butter
4 tsps chopped fresh flat-leaf parsley
 

 

Preparation:

 

1) Cook pasta according to package directions, omitting salt & fat. Drain and keep warm.
 
2) Heat oil in a large nonstick skillet over medium-high heat, add tomato, garlic, & pepper to pan; saute 1 minute. Stir in wine & clam juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirringuntil butter melts. Place 1 cup past in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, & 1 tsp parsley (I just add the pasta and clams to a big bowl and serve from there).
 
***recipe courtesy of Cooking Light Magazine