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.

Add garlic and cook, stirring, until fragrant but not colored, 1 to 2 minutes.

Stir in clams with their liquid and wine.

Bring to a simmer and cook, stirring, for 2 minutes.

Season with salt and pepper.

Remove from heat; set aside.

3.In a small skillet, heat remaining 1/2 tablespoon oil over medium heat.

Add breadcrumbs and stir until golden brown, 2 to 3 minutes.

Stir in parsley.

4.Drain pasta and add to clam sauce.

Toss over high heat until hot.

Adjust seasoning with salt and pepper.

Divide between 2 warmed plates and sprinkle with breadcrumb mixture.

Serve immediately.

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

490 calories per serving; 24 grams protein; 10 grams fat(1.

5 gram saturated fat); 73 grams carbohydrate; 130 mg sodium; 89 mg cholesterol; 0 grams fiber.

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