Pasta with clam sauce is a favorite dish–it is so quick and easy to make that it is wonderful for entertaining. From start to finish it can be on the table in 30 minutes or less.
Another real time-saver is that almost all of the ingredients in this recipe can be stored in the pantry so that you don’t have to go to the market before you make it.
PASTA WITH CLAM SAUCE
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 servings
2 cans (6 1/2 ounces each) chopped clams, undrained
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons anchovy paste or minced fillet of anchovy
2 cans (14 1/2 ounces each) ready-cut Italian-style tomatoes, undrained
1/4 cup finely chopped fresh parsley
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
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8 ounces dry pasta, cooked according to package
4 sprigs Italian parsley or basil, optional
1. Drain clams, reserving juice. Set aside clam juice and clams in separate bowls.
2. Heat oil in heavy saucepan over medium heat. Add garlic; cook just until sizzling starts. Stir in anchovy paste, mixing well. Add canned tomatoes, parsley, reserved clam juice and pepper. Mix well. Heat to boil over medium heat; reduce heat to low and simmer, uncovered, 15 minutes.
3. Add clams and lemon juice; heat through, 1 to 2 minutes. Do not boil at this point or clams will toughen. Place 1 cup hot cooked pasta in 4 bowls. Top each serving with a cup of clam sauce; garnish with parsley, if desired.
Nutrition information per serving:
Calories ………… 430 Fat ………… 7 g Saturated fat .. 1 g
% calories from fat .. 14 Cholesterol .. 65 mg Sodium …. 1,445 mg
Carbohydrates …… 59 g Protein ……. 33 g Fiber ………. 4 g
Q. Is there any hope you can save this wonderful appetizer for our extended family, or is this a nut that even you can’t crack? Some members of the family simply don’t make this anymore because of their new style of cooking.
Cathie Marvel, Nineveh, Ind.
ARTICHOKE HORS D’OEUVRE
Preparation time: 25 minutes
Cooking time: 35 minutes
Yield: 40 squares
3 jars (6 ounces each) marinated artichoke hearts
1 bunch green onions, chopped
8 large eggs
1 pound shredded Cheddar cheese
20 soda crackers, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Heat oven to 325 degrees. Drain artichoke hearts;reserve marinade. Pour marinade into large skillet. Chop artichoke hearts; set aside.
2. Cook green onions in marinade over medium heat until softened, about 5 minutes; set aside. Beat eggs in bowl of electric mixer until foamy. Add cheese, crackers, salt and pepper, beating after each addition. Stir in artichoke hearts and onions.
3. Spread mixture in 13- by 9-inch baking pan; bake until knife in center comes out clean, about 35 minutes. Cut into squares.
Nutrition information per square:
Calories ………… 135 Fat ………… 7 g Saturated fat .. 3 g
% calories from fat .. 49 Cholesterol .. 55 mg Sodium …… 365 mg
Carbohydrates …… 12 g Protein …….. 6 g Fiber …….. 1.1 g
A. I can see why your family loves this delicious appetizer. I managed to “crack the nut” by using a combination of eggs, egg whites and egg substitute, and a reduced amount of a low-fat cheese.I used frozen artichoke hearts and made my own marinade to have better control over the amount of oil.
`CRACKED’ ARTICHOKE HORS D’OEUVRE
Preparation time: 25 minutes
Cooking time: 35 minutes
Yield: 40 squares
2 teaspoons canola oil
1 bunch green onions, chopped
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1 cup non-fat egg substitute
2 large eggs
2 large egg whites
20 fat-free soda crackers, crushed
3/4 pound shredded low-fat sharp
Cheddar cheese
1 tablespoon fresh lemon juice
1/2 teaspoon each: crushed dried oregano, garlic salt
1/4 teaspoon freshly ground pepper
1 package (8 ounces) frozen artichoke hearts, thawed, chopped
1. Heat oven to 325 degrees. Heat oil in large skillet over medium heat. Add green onions; cook until soft, about 4 minutes.
2. Beat egg substitute, eggs and egg whites in bowl of electric mixer until foamy. Add cracker crumbs, cheese, lemon juice, oregano, garlic salt and pepper; mix well. Stir in green onions and artichoke hearts.
3. Spread mixture in 13- by 9-inch baking pan sprayed with vegetable oil spray. Bake until knife inserted in center comes out clean, about 35 minutes. Cut into squares.
Nutrition information per serving:
Calories …………. 40 Fat ………. 1.3 g Saturated fat .. 0.5 g
% calories from fat .. 30 Cholesterol .. 12 mg Sodium …….. 110 mg
Carbohydrates ….. 3.2 g Protein …… 3.9 g Fiber ………. 0.5 g
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