Anthony J Sepe:
Pasta Shells with Clams and White Clam Sauce
8-10 scallions, sliced
2-4 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
4, 6.5 oz. cans chopped clams, drained ( reserve the liquid)
2, 14.5 oz. can stewed tomatoes (no salt added)
2-2.5 cups chicken broth
2 Tablespoons minced fresh basil or 2 teaspoons dried
3-6 teaspoons dried oregano or 2 Tablespoons
1 box hot cooked shells
Grated Parmesan cheese to your liking
1. Spray a large nonstick skillet with nonstick cooking spray: heat. Add the scallions, garlic and pepper flakes; cook, stirring as needed, until softened, 2-3 minutes.
2. Add the clams, the reserved liquid, the tomatoes, chicken broth, basil and oregano; bring to a boil. Reduce the heat and simmer, uncovered, until the liquid is reduced by one-third, 10-12 minutes.
3. Place the shells in a large serving bowl; add the clam sauce and toss to coat. Serve, sprinkled with the cheese.
341 Calories, 4 g Total Fat, 1g Saturated Fat, 33mg Cholesterol, 303 mg Sodium, 53g Total Carbohydrate 6g Dietary Fiber, 22g Protein, 208 mg Calcium
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