I always keep a can of clams in my pantry to be able to fix myself a tasty seafood pasta in a flash.
|1 tbsp||olive oil||15 mL|
|1 clove||garlic, minced|
|3 tbsp||Parsley and Garlic 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|
|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.
- Heat the olive oil in a skillet over medium heat. Mince the garlic then sauté 1 min taking care not to let it burn. Add the Parsley and Garlic 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.
- While the sauce is cooking, cook the pasta.
- Pour the drained pasta into the skillet. Toss well then serve in the warmed dishes.
Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.
Nutrition Facts Table
per 1 serving (430g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Vitamin K, Zinc
- Good source of :
- Fibre, Vitamin B1, Vitamin B6
- Source of :
- Calcium, Pantothenic Acid
|Meat and Alternatives||2 ½|