Dinner

Zuppa di Clams is for Dinner.

Zuppa di Clams takes 30 minutes to prepare.

Zuppa di Clams takes 20 minutes to cook.

Zuppa di Clams makes 4 servings.

The ingredients for Zuppa di Clams are:

Kim's Light Pasta
16 small littleneck clams
1 tbsp garlic, minced
1, 15 oz can tomatoes, diced
1/2 cup fresh parsley, chopped
1 tsp cayenne pepper

Here is how you make Zuppa di Clams:

This recipe can be used with either 16 fresh littleneck clams, or Bumble Bee fancy whole baby clams.If using fresh clams, soak them in ice water in the refrigerator for 4 hours, or overnight, to rinse and clean them. Drain them and allow to sit on a towel to dry. Prepare the pasta as directed on package. Drain. In a large frying pan, on medium heat, spray with cooking spray and add the garlic. When the garlic starts to turn golden brown add in the tomatoes and the parsley. Add in the pepper and the clams. Cover and allow it to simmer for 5 minutes, stiring frequently. Once the clams have opened, the sauce is ready. If a clam does not open, discard it and do not eat it. On a large serving platter, add the pasta and pour the sauce over the top and mix lightly. Serve at once.One serving is 4 oz cooked pasta and 1/4 of the sauce and 4 clams.Number of Servings: 4Recipe submitted by SparkPeople user KIMBENSEN.

The nutritional information for Zuppa di Clams is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.8

• Total Fat: 2.3 g
• Cholesterol: 60.0 mg
• Sodium: 146.2 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 3.7 g
• Protein: 24.9 g