Spaghetti with Clams and Tomatoes

8 Reviews
63% would make this recipe again

I always keep a can of clams in my pantry to be able to fix myself a tasty seafood pasta in a flash.

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Preparation : 10 min Cooking : 10 min
480 calories/serving
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Ingredients

1 tbsp olive oil 15 mL
3 tbsp Parsley Base 45 mL
1 can of 142g drained baby clams
1 1/2 cup canned tomatoes (diced) 380 g
1/4 tsp cayenne pepper 1 g
160 g gluten free/wheat free spaghetti
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Heat the olive oil in a skillet over medium heat. Add the Parsley Base and the drained clams, reserving their juice for later. Cook 2 min with stirring, then add the tomatoes and cayenne pepper. Simmer, uncovered, 5-6 min with occasional stirring. Add pepper to taste. In general, it is not necessary to add salt since the clams are already salted. At the end of the cooking, add about half of the clam juice to dilute the sauce. Keep the skillet warm.
  2. While the sauce is cooking, cook the pasta.
  3. Pour the drained pasta into the skillet. Toss well then serve in the warmed dishes.

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (430 g)

Amount

% Daily Value

Calories

480

Fat

15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

50 mg

Sodium

310 mg

13 %

Carbohydrate

62 g

21 %

Fibre

4 g

14 %

Sugars

4 g

Net Carbs

58 g

Protein

21 g

Vitamin A

58 %

Vitamin C

73 %

Calcium

12 %

Iron

157 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Copper, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Folacin, Magnesium, Vitamin B1, Vitamin B2
Source of  :
Calcium, Fibre, Pantothenic Acid, Vitamin B6
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives 2 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

8 Reviews (8 with rating only) 63% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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