Low Fat Vermicelli with Clam Sauce Recipe

Low Fat Vermicelli With Clam Sauce Recipe

Ingredients

• 6 ounces dried vermicelli, or thin spaghetti
• salt, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• l0 ounces baby clams, undrained
• 1/4 cup dry white wine
• freshly ground black pepper, to taste
• 2 tablespoons plain dry breadcrumbs
• 2 tablespoons finely chopped fresh parsley

Method

1. Cook pasta in boiling salted water until al dente, about 6 minutes.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium heat.
3. Add garlic and cook, stirring, until fragrant but not colored, 1 to 2 minutes.
4. Stir in clams with their liquid and wine.
5. Bring to a simmer and cook, stirring, for 2 minutes.
6. Season with salt and pepper.
7. Remove from heat; set aside.
8. In a small skillet, heat remaining 1/2 tablespoon oil over medium heat.
9. Add breadcrumbs and stir until golden brown, 2 to 3 minutes.
10. Stir in parsley.
11. Drain pasta and add to clam sauce.
12. Toss over high heat until hot.
13. Adjust seasoning with salt and pepper.
14. Divide between 2 warmed plates and sprinkle with breadcrumb mixture.
15. Serve immediately.

MAKES ABOUT 4 1/2 CUPS, FOR 2 SERVINGS.

1. Calories per serving; 24 grams protein; 10 grams fat1 gram saturated fat; 73 grams carbohydrate; 130 mg sodium; 89 mg cholesterol; 0 grams fiber

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