30 ounce baby clams whole undrained canned (such as Chicken of the Sea)
0.3 teaspoon pepper red crushed
0.3 cup cooking wine dry white
0.3 cup less-sodium chicken broth fat-free
3 tablespoons parsley fresh chopped
2 large garlic cloves minced
8 ounces pasta uncooked
2 tablespoons olive oil
Equipment
frying pan
Directions
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large nonstick skillet over medium-high heat.
Add garlic and crushed red pepper, and saut 1 minute.
Drain clams, reserving juice.
Add reserved juice, wine, and broth to pan. Bring to a boil; reduce heat to medium-high, and cook 5 minutes. Stir in clams; cook 1 minute. Stir in parsley. Toss with hot pasta.
