In a Saucepan
Saffron Clam Sauce with Capellini
1 tablespoon olive oil
1 red onion, thinly sliced
¼ teaspoon saffron threads, crushed
1 garlic clove, minced
1 (14½-ounce) can petite diced tomatoes
1 (10-ounce) can whole baby clams, drained
¼ teaspoon black pepper
½ pound whole wheat capellini, cooked according to package directions
⅓ cup chopped fresh flat-leaf parsley
1 Heat oil over medium heat in large saucepan. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add saffron and cook, stirring frequently, until fragrant, about 2 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer.
2 Add tomatoes, clams, and pepper to pot; cook, stirring frequently, until heated through, about 3 minutes longer. Transfer to serving bowl. Add capellini and parsley; toss until mixed well.
PER SERVING (generous 1 cup): 336 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 57 mg Chol, 609 mg Sod, 53 g Carb, 6 g Sugar, 9 g Fib, 21 g Prot, 139 mg Calc.
HEALTHY EXTRA
Serve this pasta dish with a side of microwave-cooked sliced zucchini and cherry tomatoes tossed with a pinch of dried oregano.