Recipe: Angel Hair Nests with Clam Sauce

ANGEL HAIR NESTS WITH CLAM SAUCE
Jeanne Jones' Healthy Cooking: For People Who Don't Have Time To Cook by Jeanne Jones

8 ounces dry angel hair
2 cans (6'h ounces each) minced clams, undrained
2 tablespoons extra-virgin olive oil
2 garlic cloves, pressed or minced
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 cup shredded fresh Parmesan cheese

Cook the angel hair in a large pot of boiling water for about 2 minutes, or until tender but still firm to the bite. Drain thoroughly in a colander and set aside.

Drain the clams, reserving the liquid; set the clams and liquid aside.

Combine the oil and garlic in a large nonstick skillet. Cook over medium heat for about 1 minute, or until the garlic starts to sizzle. Add the tomatoes and the reserved clam liquid. Bring to a boil. Remove from the heat and stir in the reserved clams.

Divide the angel hair among serving plates. Using a fork, twist each mound of pasta to form a nest. Top each nest with the clam mixture and sprinkle with the Parmesan.

In a Flash!
Use a small variety of pasta, such as shells, rotini or rotelle, and mix with the sauce instead of making nests. Replace the garlic with 1/4 teaspoon garlic powder.

Makes 4 servings
Each serving contains approximately:
Calories: 403, Fat: 12 g, Cholesterol: 39 mg, Sodium: 1,017 mg

If you want to further reduce the fat in this quick and easy 15-minutes meal, just eliminate the oil and add the garlic to the clam juice and tomatoes before heating them.

Spin Off:
Mix leftover sauce with cold pasta and serve as a pasta salad.