Whole Wheat Spaghetti with Red Clam Sauce Recipe

Summary

Cooking Time15 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Carrots2 Medium, peeled and finely diced
 Olive oil2 Teaspoon
 Garlic1 Medium, finely chopped
 Canned tomatoes28 Ounce, crushed in puree (1 can)
 Canned clams6 1⁄2 Ounce (1 can)
 Dried basil/2 tablespoons, fresh basil chopped2 Teaspoon, crumbled
 Fennel seed1⁄4 Teaspoon, crushed
 Whole wheat spaghetti12 Ounce

Nutrition Facts

Serving size

Calories 314 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 20.6 mg

Sodium 228.5 mg9.5%

Total Carbohydrates 57 g19%

Dietary Fiber 3.9 g15.4%

Sugars 1 g

Protein 19 g37.6%

Vitamin A 93.3% Vitamin C 35.7%

Calcium 14.1% Iron 73.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Take a pan and heat the oil.
2) Cook the carrots for 8 minutes.
3) Put garlic and cook for another 1 minute.
4) Add tomatoes along with the puree and boil the sauce on low heat.
5) Drain the clams. Keep aside 1/4 cup of clams and mix the remaining clams into the tomatoes. Add basil and fennel seeds.
6) Boil the mixture for 1 minute.
7) Meanwhile, cook the spaghetti and drain in a bowl.

SERVING
8) Keep the spaghetti in 6 serving plates and top with tomato sauce.
9) Garnish the dish with reserved clams.
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