Spaghetti with Clam Sauce

Spaghetti with Clam Sauce - 3 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

4 (273 g)

Linguine is the classic pasta choice for clam sauce. If you’re trying to get more whole grains, however, whole-grain linguine can be tough to find. Whole-grain spaghetti, however, is readily available, and in our opinion, it does a fine job carrying the flavor.

Tip: To toast pine nuts, place in a small dry skillet over medium heat and stir until golden (3-4 minutes).

Ingredients

12 oz. whole wheat spaghetti
1 Tbsp. olive oil
1 onion, chopped
3 plum tomatoes, seeded and chopped
2 cloves garlic cloves, chopped
½ cup dry white wine
1 (10 oz.) can whole baby clams, drained, liquid reserved
⅓ cup chopped fresh parsley
2 Tbsp. chopped fresh basil
⅛ tsp. salt
Pepper to taste
1 Tbsp. pine nuts, toasted

Directions

Cook pasta according to package directions.
While pasta cooks, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened (4-5 minutes). Add tomatoes and garlic and cook until the tomatoes have softened (3 minutes).
Stir in wine and clam liquid. Bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil, and clams. Heat through. Season with salt and pepper.
Drain cooked pasta and add to the pan with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.

Nutritional analysis per serving: Calories 450; Total Fat 9g (12% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 89mg (30% DV); Sodium 455mg (20% DV); Total Carbohydrate 69g (25% DV); Dietary Fiber 9g (32% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 25g; Vitamin D 0% DV; Calcium 10% DV; Iron 45% DV; Potassium 15% DV; Selenium 170% DV; Manganese 130% DV; Vitamin K 80% DV.