Spaghetti With White Clam Sauce

Spaghetti with White Clam Sauce — Jordan Stern

Whole wheat is healthier than regular pasta, and since it doesn’t assimilate in the body as quickly, your hunger is satisfied longer.

Ingredients

1 pound whole-wheat spaghetti

2 cans canned clams (4-ounce can)

1 bottle clam juice (about 8 fluid ounces)

1⁄2 cup fresh parsley (washed, stems removed, chopped coarse and dried)

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon ginger (peeled and grated fine with a microplane)

1⁄4 teaspoon lemon zest (washed and grated fine with a microplane

Directions

1. Bring a pot of salted water to a boil. Add the pasta and cook 7 to 8
minutes. Drain.

2. In a pan over medium heat, add the olive oil and ginger. Let simmer for about 2 minutes.

3. Add the clams, half of the clam juice, the parsley and the lemon zest. Bring to a simmer.

4. Add the pasta and mix with a pair of tongs.

5. Add salt to taste.

6. Add the rest of the clam juice, if necessary.

7. Serve in a soup bowl by twisting the pasta with a pair of tongs or a
chef ’s fork.

8. Pour the clams and juice from the bottom of the pan over the pasta.

Serves: 4