Next Generation Life Fitness

Vermicelli with Clam Sauce

Preptime: 15 min.
Cooktime: 35 min.

Calories: 493
Carbs: 72g
Fat: 6g
Fiber: 4g
Protein: 30g
Satfat: 1g
Sodium: 411mg

Ingredients:
12 ounces dried vermicelli
1 tablespoon olive oil
3 cloves garlic, minced
20 ounces canned baby clams, undrained
1/2 cup dry white wine
1/4 cup finely chopped, fresh parsley
salt to taste
freshly ground black pepper

Directions:
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 6 to 8 minutes.

2. Meanwhile, in a large, non-stick skillet, heat the oil over medium heat. Add the garlic and stir, until fragrant but not colored, about 1 minute. Stir in the clams, their liquid and the wine. Bring to a simmer and cook, stirring, for 2 minutes. Season with salt and pepper. Remove from the heat until the pasta is done.

3. Drain the pasta and add it to the clam sauce. Toss over high heat until hot. Adjust the seasoning with salt and pepper. Toss with the chopped parsley and serve immediately.