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Source: 99% Fat-Free, Healthy Cooking

Pasta with Fresh Clam Sauce
A delight for clam lovers.
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Serves: 4
Prep Time: 60 minutes
Cook Time: 20 minutes
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1 1/4 pounds (about 16 clams) littleneck clams
1 can (14 1/2 ounces) diced tomatoes with basil, oregano, and garlic
6 ounces fideos
1 teaspoon garlic, minced
3/4 cup clam juice
Pinch crushed red pepper
2 tablespoons fresh flat leaf parsley, chopped

Put the clams in a colander and shake them under cold running water for about 1 minute. Discard any clams that do not close when tapped. Drain the tomatoes.

Preheat a large nonstick skillet over high heat.

Transfer the clams to the hot skillet, cover, and reduce the heat to medium-high. Cook for 1 minute, shaking the pan periodically. Uncover the pan and reduce the heat to medium. Cook for about 10 minutes, shaking the pan often and flipping the clams over, until they have opened slightly and can be pried open easily.

Shuck the clams and cut each one into 2 to 3 pieces. Transfer the clams and any residual juice to a bowl, cover, and set aside. Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta to the boiling water. Reduce the heat to medium-high and cook until al dente, about 6 minutes. Drain. Meanwhile, preheat the skillet once more, this time over medium heat.

Combine the tomatoes and garlic in the hot skillet. Cook for about 15 seconds, stirring, until the liquid has evaporated. Add the clam juice and crushed red pepper. Cook for about 1 minute, stirring until the mixture is steaming. Add the pasta and toss. Cook and toss for about 1 minute more, until the liquid has been absorbed. Add the parsley and clams and toss over the heat to warm.

Note: Fideos is a thin Spanish or Mexican pasta.

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