Low-Fat Red Clam Sauce with Angel Hair

This low-fat recipe uses St. Ours Clam Broth as a clam base for the sauce to add seafood flavor without extra calories!

Serves 4-6 | 45 minutes

Use St. Ours Clam Broth to make delicious clam or fish pastas and sauces

Ingredients

• 2 cups chopped clams fresh, frozen, or canned*

• 1 envelope St. Ours Clam Broth

• 2 Tbsp extra virgin olive oil

• 1 large bulb garlic

• 1 cup crushed tomato

• ½ tsp sea salt to taste

• 1 lb angel hair pasta

• ½ cup fresh Italian parsley, chopped

Directions

1. Steam fresh clams for 5 minutes and throw out any that do not open. Remove clams from shells, chop meat and set aside

2. Dissolve St. Ours Clam Broth in ½ cup of water remaining from steamed clams and set aside

3. Add olive oil to a saucepan on medium-high heat until shimmering. Add garlic, stirring and cooking for 1 minute, do not brown

4. Add tomato and St. Ours Clam Broth, bring to a boil and cook for 5 minutes

5. Stir in clams and bring to a boil then reduce heat to simmer

6. In a separate pot, boil pasta to al dente and drain

7. Add to simmering sauce with parsley, stir until coated

*For frozen clam meat thaw 2 cups or use 4-6.5 oz cans of clams, drained