Spaghetti with Clams

This is yet another EASY, healthy, South Beach Cookbook Recipe. And a dinner that can be prepared using mostly "staple" and pantry items. Which makes it a great just throw it together choice for dinner.




Spaghetti with Clams

Here's what I used:

2 small cans chopped clams in juice (separate clam meat from juice, retain juice)
1 box spaghetti (Whole Wheat if you have it)
1/2 cup Fat Free 1/2 and 1/2
2 tbsp lemon juice
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp chopped parsley
1/4 tsp red pepper flake (great for HEAT)

Here's what I did:

Brought a large stock pot of water to a boil. Added my pasta, stirring occasionally.

Meanwhile, I added my olive oil to a sauce pan and allowed to warm up. Added my garlic to the oil and let soften until fragrant, about 30 seconds. (Garlic is SO EASY to burn, don't ignore it!). Then I added my clam juice, 1/2 and 1/2, parsley and red pepper flake. Allow this to cook down and thicken a bit, about 10 minutes.

Once my pasta was al dente (still a touch of bite), I drained it, and added it back to the pot. Then I poured my clam sauce over the pasta to mix thoroughly. I served this in large soup bowls so that we could fish out all the clam pieces. Also, topped with shaved parmesan.

Very yummy and easy.