Garden Basket Pasta with Clam Sauce Recipe -

Garden Basket Pasta with Clam Sauce

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"Garden fresh vegetables mingled with clams! It doesn't get any better than this!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Drain clams, reserving 1 cup clam juice; set clams aside.
  2. Heat oil in large non-stick skillet over medium-high heat. Add minced onion, carrot, and garlic; saute 3 minutes; add reserved clam juice, tomatoes, bell pepper, salt, red/black pepper and bring to boil. Reduce, heat and simmer 20 minutes or until slightly thickened.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Remove sauce from heat, stir in clams, parsley, and basil. Pour over pasta and gently toss.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2009

this is a great recipe, and even better with real clams. Use ~ 1 lb. per person, and soak the clams in cold water sprinkled with cornmeal. The clams will 'eat' the cornmeal and spit out any sand, so you are cleaning the clams and also adding a built-in thickener to your sauce.

Most Helpful Critical Review
Sep 02, 2003

I found this to be good - but slightly plain. I will make again, but may serve with a less-heavy pasta such as angel hair so that the taste of the sauce stands out more.


32 Ratings

Aug 28, 2003

It was wonderfully healthy and light but not very "clammy." We could barely find the clams in all the sauce. Next time I'll double the clams and reduce the liquid (to add flavor but keep the moisture the same). Good one.

Oct 24, 2002

A very delicious pasta dish that is also quite low-fat! Instead of olive oil, I used cooking spray. I cut the salt from 1/2 tsp to 1/4 tsp and used just a pinch of red pepper flakes instead of 1/4 tsp. I omitted the minced carrots, fresh parsley, and fresh basil because I did not have any. I added 2 teaspoons of dried parsley and 1/2 teaspoon dried oregano with the tomatoes. After turning off the heat, I added some fresh snipped chives. I will definitely make this pasta again because it is so healthy and delicious!

Apr 30, 2003

I really thought this recipe was wonderful ! I did add real clams instead of jarred. It really added to the presentation. This is a keeper !

Apr 05, 2006

I thoroughly enjoyed this but hubby thought it was too much pasta, not enough sauce. I didn't have fresh tomatoes so I chopped up a can of whole, peeled tomatoes. I used a yellow red bell pepper instead of red because that's what I had. I didn't have fresh basil so I used basil in a tube (it's semi-fresh & has worked in every recipe I have tried it's available in the produce department). I also didn't have fresh parsley so I used dried, adding it a couple of minutes before I added the clams & basil. I added a splash of white wine (about 1/2 c.) when I added the tomatoes & used 12 oz. linguine instead of fettucine. I thought it was just perfect but to accomodate my husband, next time I will decrease the pasta even more. All the accompaniments it needed was a glass of wine, a fresh salad & a croissant.

Apr 30, 2003

I don't normally bother leaving reviews for anything...but I loved this recipe so much that I had to tell everyone how awesome it is. Healthy, flavourful, and just enough spicyness...perfect! Also, very easy to make!

Aug 28, 2003

This makes alot so plan to eat it or scale down. I liked the flavors and the heat. It's nice to find flavorful low fat recipes.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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