Print
Pasta with Clams and Fresh Tomatoes
Use some reserved clam juice or a bit of white wine in the pasta. The wine will add 1.5 CHO total, but overall, the sauce is low Carb.
The idea is to slowly sauté the tomatoes, letting them release some juices and soften. They will be sweet and full of flavour.
-
1 5
oz.
(142 gr) can wild whole baby clams
drained, juice reserved 5.34 CHO
-
1
TBSP
olive oil 0 CHO
-
½
lb
(227 gr) cherry or grape tomatoes, halved 6.8 CHO
-
¼
tsp.
garlic
minced 0 CHO
-
¼
tsp.
salt 0 CHO
-
¼
tsp.
pepper 0 CHO
-
¼
cup
white wine or reserved clam juice 1.5 CHO
-
½
cup
(35 gr) Parmesan cheese, grated 0 CHO
-
2
Tbsp
fresh basil
chopped 0 CHO
-
2
TBSP
fresh parsley
chopped 0 CHO
-
Garnish with red pepper flakes 0 CHO
*1 cup dry pasta per person, CHO in addition to sauce
TOTAL CHO 13.6 CHO
-
TOTAL WEIGHT 369 GRAMS
-
13.6
CHO DIVIDED BY 369 GRAMS = .036 CHO/GRAM
-
¼
CUP
= 18 GRAMS
(.036 CHO x 18 GRAMS) .648 CHO/1/4 CUP
-
½
CUP
= 36 GRAMS
(.036 CHO x 36 GRAMS) 1.29 CHO/1/2 CUP
-
2
SERVINGS = (13.6 CHO DIVIDED BY 2) = 6.8 CHO PER SERVING
-
2
SERVINGS = (369 GRAMS DIVIDED BY 2) = 184.5 GRAMS PER SERVING
-
Start the pasta water just before starting the sauce.
-
Drain clams and reserve ¼ cup juice, if using.
-
Cut tomatoes in half and finely shop basil and parsley.
-
If pasta takes about 10 minutes to cook, when the pasta goes into the water, heat the olive oil in a medium non-stick skillet.
-
Add garlic and sauté for 1 minute until fragrant.
-
Add tomatoes, salt, and pepper. Slowly sauté until pasta is nearly done cooking and tomatoes are soft and juicy. Stir occasionally.
-
Just prior to draining pasta, add white wine to tomatoes and reduce to about half.
-
Remove sauce from heat.
-
Stir Parmesan cheese, basil, and parsley into sauce.
-
Drain pasta and top with sauce.
-
Garnish with red pepper flakes.