Ww Pasta with White Clam Sauce 7 Pts
Indulge in the coastal flavors of this light and satisfying Whole-Wheat Pasta with White Clam Sauce, a perfect weeknight dinner that’s both nutritious and delicious at just 7 Points on the WW (Weight Watchers) plan. Elevating simple pantry staples, this recipe features tender whole-wheat spaghetti tossed in a delicate yet flavorful sauce made with juicy canned baby clams, aromatic garlic, and a splash of dry white wine. A touch of olive oil and butter creates a silky base, while fresh parsley, zesty lemon, and a pinch of red pepper flakes brighten every bite. Ready in just 30 minutes, this dish is ideal for those seeking a healthier spin on classic Italian comfort food. Serve it with a sprinkle of Parmesan cheese for a touch of indulgence or enjoy it as is for a wholesome, low-point meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Whole-wheat spaghetti
- 10 ounces Canned whole baby clams (with juice)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the whole-wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant and slightly softened. Be careful not to brown the garlic.
Stir in the dry white wine and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Add the canned clams along with their juice to the skillet. Stir well to combine.
Season the sauce with crushed red pepper flakes, salt, and freshly ground black pepper. Let the mixture simmer gently for 4-5 minutes.
Add the cooked spaghetti to the skillet, tossing well to coat the pasta in the clam sauce. If needed, add a small amount of the reserved pasta water to help loosen the sauce.
Stir in the chopped parsley and lemon zest. Cook for another minute to combine the flavors.
Serve the pasta immediately, garnished with additional parsley and a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.3 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
