Shucks! It’s Clams

This pasta dinner uses cooked shucked clams, which are sold in the meat sections of many Asian markets. Canned clams work well in the recipe too.

The sauce gets its flavor from the clam juice and nonfat chicken broth; spinach gives the dish a nice sharp edge.

We used gemelli pasta, which looks like two short pieces of spaghetti twisted together, but another pasta may be substituted.

CLAMS AND GREENS WITH PASTA

8 large cloves garlic

Nonstick cooking spray

2 (8-ounce) bottles clam juice

1 cup nonfat chicken stock

2 tablespoons cornstarch

2 tablespoons water

1 (12-ounce) package cooked shucked clams (about 2 1/2 cups) or 2 1/2 cups canned clams

2 cups coarsely chopped spinach leaves

1 tablespoon lemon juice

Salt

1/2 (16-ounce) package gemelli pasta or penne, cooked and drained

Cracked pepper

Thinly slice 4 cloves garlic. Mince remaining garlic and set aside.

Spray wok or heavy skillet with nonstick cooking spray. Add sliced garlic and saute until golden brown. Remove to paper towel and let stand until ready to serve.

Spray wok and add minced garlic and quickly saute. Add clam juice and chicken stock. Heat to boiling. Blend together cornstarch and water until smooth, then stir into boiling sauce. Boil and stir until thickened and clear, about 2 minutes. Stir in clams and spinach. Heat just until spinach is limp and clams are hot through, about 2 to 3 minutes. Stir in lemon juice and salt to taste. To serve, spoon over cooked pasta. Season with cracked pepper to taste and top with crisp sliced garlic.

Makes 4 servings.

Each serving contains about:

386 calories; 599 mg sodium; 70 mg cholesterol; 3 grams fat; 51 grams carbohydrates; 35 grams protein; 0.35 gram fiber.