Pasta Dishes : Seafood Last Updated: Aug 8th, 2009 - 18:47:39 Spaghetti with Spicy Clam Sauce By Sandra Woodruff  Printer friendly page Yield: 4 servings 6 ounces thin whole grain spaghetti 2 cans (6 ounces each) clams 2 tablespoons extra virgin olive oil, divided 2 cups sliced fresh mushrooms 1/2 cup finely chopped yellow onion 2 teaspoons crushed garlic 14 1/2-ounce can no-added-salt diced tomatoes, crushed 1/4 cup tomato paste (without added herbs or seasonings) 1 teaspoon dried basil 1/2 teaspoon crushed red pepper 1/4 cup finely chopped fresh parsley grated Parmesan cheese (optional) 1. Cook the pasta al dente according to package directions. Drain well and return to the pot. Drain the clams, reserving the juice, and set aside. 2. Coat a large skillet with 1 tablespoon of the olive oil and preheat over medium heat. Add the mushrooms and onion and cook for several minutes or until tender and lightly browned. Add the garlic and cook for another 30 seconds.  3. Add the undrained tomatoes, 1/2 cup of the reserved clam juice, tomato paste, basil, and crushed red pepper; stir well, and bring to a simmer. Cover and simmer for 2 minutes, then stir in the clams. 4. Add the spaghetti to the skillet and toss for a minute or two over low heat. Toss in the remaining olive oil. Serve hot, topping each serving with some of the parsley, and if desired, a sprinkling of Parmesan cheese. Nutritional Facts (per 1 1/2-cup serving) Calories: 302    Carbohydrates: 41 g    Fiber: 5.6 g   Fat: 8.9 g   Sat. Fat: 1.3 g Cholesterol: 24 mg     Protein: 18 g   Sodium: 339 mg   Calcium: 99 mg Potassium: 841 mg Diabetic exchanges: 2 starch, 1 1/2 vegetable, 2 lean meat, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page