Speedy spaghetti with clams

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1. Firstly, cook the pasta. Boil the kettle, then three-quarters fill a large pan with boiling water. Add some salt - the water will seethe - then coil in the spaghetti. Simmer, uncovered, for 12 mins or according to pack instructions.
2. Meanwhile, to make the sauce, tip the clam sauce into a small pan, pour in the wine and add the garlic. Simmer for a few mins while you coarsely chop the parsley, then stir into the sauce and grind in a good amount of black pepper.
3. Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve at once, with grated parmesan scattered over if you like.

Give it a twist

Use any other long pasta instead of spaghetti - tagliatelle and linguine are both good. If you have basil handy, throw in a handful of roughly chopped leaves before serving.

385 kcalories, protein 19g, carbohydrate 72g, fat 3 g, saturated fat 0g, fibre 3g, salt 2.17 g

'A good, versatile midweek family meal. It was a great change from having a meat-based pasta dish. One of those meals you see on menus, but never make yourself.'

http://www.bbcgoodfood.com/recipes/1815/

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Ingredients

• 175g spaghetti
• 2 x 130g jars clams in tomato sauce
• splash of wine , whatever you have
• 1 garlic clove , finely crushed
• handful parsley
• freshly grated parmesan , to serve (optional)

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Difficulty and servings

Serves 2

Preperation and cooking times

Low-fat

Ingredients

• 175g spaghetti
• 2 x 130g jars clams in tomato sauce
• splash of wine , whatever you have
• 1 garlic clove , finely crushed
• handful parsley
• freshly grated parmesan , to serve (optional)

385 kcalories, protein 19g, carbohydrate 72g, fat 3 g, saturated fat 0g, fibre 3g, salt 2.17 g

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