California-Style Pasta with Clams

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Category : Pastas/Risottos

Recipe : California-Style Pasta with Clams

Makes 4 servings

5 1/4 ounces spaghetti or fusilli pasta
1 tablespoon + 1 teaspoon olive oil
1 cup julienned zucchini
1 cup julienned carrot
1 1/2 cups sliced mushrooms
8 medium scallions, cut into 1" pieces
1/4 cup minced fresh basil
24 medium clams
1/2 cup fresh or thawed frozen green peas

In large pot of boiling water, cook spaghetti 8-10 minutes, until tender. Drain,
discarding liquid; set aside.
Meanwhile, in large nonstick skillet, heat oil; add zucchini and carrot. Cook over
medium-high heat, stirring frequently, 5 minutes, until softened. Stir in
mushrooms, scallions and 2 tablespoons of the basil; top with clams. Add 1/2 cup
water; bring liquid to a boil. Reduce heat to low; simmer, covered, 5-7 minutes,
until clams open (discard any clams that do not open).
With slotted spoon, transfer clams to serving platter, arranging them around edge
of platter.
Add peas and cooked spaghetti to vegetable mixture; cook, tossing constantly,
until heated through. Transfer to center of platter with clams; sprinkle with
remaining basil.

SERVING (1 CUP SPAGHETTI MIXTURE, 6 CLAMS) PROVIDES: 1 Fat, 2
Vegetables, 1 Protein, 2 Breads.

PER SERVING: 266 Calories, 6 g Total Fat, 1 g Saturated Fat, 19 mg Cholesterol, 50
mg Sodium, 39 g Total Carbohydrate, 3 g Dietary Fiber, 15 g Protein, 85 mg Calcium .