Traditional Italian dish gets infusion of flavors

By Linda Gassenheimer

“Spaghetti and clam sauce is easy to make, flavorful and gutsy,” “Silver Palate” cookbook author Sheila Lukins told me in a recent interview. She adds raw tomatoes, scallions, basil and dried tarragon for unexpected fresh flavor in this Italian favorite. I have adapted this recipe from her new book, “Ten: All the Foods We Love and Ten Perfect Recipes for Each.”

When buying clams, look for shells that are tightly closed. At home, tap any shells that are open. They should close; if not, discard them. Store clams in the refrigerator loosely covered with a clean towel. Use them within two days. Scrub the shells under cold water before cooking them.

Italian salad: Complete the meal by tossing 4 cups Italian-style salad greens with 2 tablespoons reduced-fat Italian dressing.

This meal contains 587 calories per serving with 27 percent of calories from fat.

Wine suggestion: A French muscadet is always nice with clam dishes.

HELPFUL HINTS

USpaghetti or linguine can be used instead of spaghettini.

UMussels can be used instead of clams.

UMake quick work of chopping fresh herbs and slicing scallions by snipping them with scissors.

UShorten your prep time with already-diced tomatoes from the produce section.

COUNTDOWN

UPlace water for pasta on to boil.

UPrepare clams.

UCook clams.

UCook pasta and complete the dish.

SHOPPING LIST

UTo buy: 1 box spaghettini, 1 bottle clam juice, 1 bottle dry white wine, 2 pounds little neck clams. 2 medium tomatoes, 1 small bunch fresh basil, 1 small bunch scallions, 1 jar dried tarragon, 1 bag washed, Italian-style salad greens.

UStaples: Olive oil, garlic, reduced-fat Italian dressing, salt, black peppercorns.

SHEILA LUKINS’ SPAGHETTINI WITH CLAMS AND HERB SAUCE

6 ounces spaghettini (thin spaghetti)

2 tablespoons olive oil (divided use)

4 medium garlic cloves, crushed

1‚Ñ4 cup bottled clam juice

1‚Ñ4 cup dry white wine

2 pounds little neck clams

2 cups diced ripe tomatoes

2 scallions, thinly sliced

1‚Ñ4 cup snipped fresh basil leaves

2 teaspoons dried tarragon

Salt and freshly ground pepper

Bring a large pot of water to a boil. Add the spaghettini and cook according to package directions until al dente. Drain, toss with 1 tablespoon olive oil and set aside.

Heat remaining 1 tablespoon olive oil in a large heavy saucepan over low heat. Add the garlic and cook, stirring, until soft, 2 minutes. Add clam juice and wine. Cover with a lid, raise the heat to medium-low and simmer 3 minutes to blend flavors. Add the clams, cover and simmer, shaking the pan, until they open, about 5 minutes. Discard any clams that do not open.

Transfer clams and their juices to a large bowl. Add the tomatoes and scallions and toss. Sprinkle with the basil and tarragon. Add salt and pepper to taste. Toss lightly to combine.

Divide the spaghettini between 2 shallow bowls. Top with the clams and tomato sauce. Serve immediately. Makes 2 servings.

Per serving: 560 calories (26 percent from fat), 16.0 g fat (2.2 g saturated, 10.3 g monounsaturated), 23 mg cholesterol, 22.5 g protein, 77.0 g carbohydrates, 5.6 g fiber, 198 mg sodium.