Lightened Up Spaghetti with White Wine Clam Sauce
Lightened Up Spaghetti with White Wine Clam Sauce takes approximately 10 minutes from beginning to end. Watching your figure? This dairy free and pescatarian recipe has 317 calories, 11g of protein, and 4g of fat per serving. This recipe serves 6. For 52 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 82 people were impressed by this recipe. It works well as a very budget friendly side dish. If you have fresh parsley, dry white wine, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Simple Nourished Living. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. Similar recipes are Spaghetti with White Clam Sauce, Spaghetti with White Clam Sauce, and Spaghetti And Clams In White Wine Sauce.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
3 cans (6.5 ounces) minced or chopped clams, drained with liquid reserved
¼ cup dry white wine
2 teaspoons fresh basil, chopped
¼ cup fresh parsley, chopped
4 cloves garlic, finely minced
1 pound uncooked linguini or spaghetti (I used brown rice spaghetti)
1 tablespoon olive oil
Salt and pepper to taste
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Cook the spaghetti, according to instructions on package until it's al dente and then drain it well.Meanwhile, in a large skillet or saucepan, gently heat the oil over medium-low heat. Add the garlic and red pepper flakes and cook, stirring constantly, for about 15 to 20 seconds, until fragrant.Add the reserved clam juice and white wine. Bring to a boil and then continue to boil, uncovered, for about 1 minute. Reduce the heat to low and simmer gently until the liquid begins to reduce, about 5 minutes.Add the clams and simmer until just heated, about 30 to 60 seconds. Then stir in the parsley and basilAdd pasta and toss until it’s well coated, about 30 to 45 seconds.Season to taste with salt and pepper and serve immediately.
Step by step:
1. Cook the spaghetti, according to instructions on package until it's al dente and then drain it well.Meanwhile, in a large skillet or saucepan, gently heat the oil over medium-low heat.
2. Add the garlic and red pepper flakes and cook, stirring constantly, for about 15 to 20 seconds, until fragrant.
3. Add the reserved clam juice and white wine. Bring to a boil and then continue to boil, uncovered, for about 1 minute. Reduce the heat to low and simmer gently until the liquid begins to reduce, about 5 minutes.
4. Add the clams and simmer until just heated, about 30 to 60 seconds. Then stir in the parsley and basil
5. Add pasta and toss until it’s well coated, about 30 to 45 seconds.Season to taste with salt and pepper and serve immediately.
Nutrition Information:
covered percent of daily need
