12 ounces whole-wheat spaghetti
\n1 T. extra-virgin olive oil
\n2 cloves minced garlic
\n4 T. finely chopped Italian parsley, divided
\n1\/4 C. dry white wine
\n2 (10-ounce) cans baby clams, drained, liquid reserved
\nFreshly ground pepper
\n2 tsp. freshly grated lemon zest (yellow part only)
\n3 T. dry bread crumbs, divided<\/p>\n
Cook pasta according to directions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and 2 T. parsley; cook 1 to 2 minutes, stirring, until the garlic is light golden. Add wine and 1 C. reserved clam liquid. Bring to a boil. Cook 4 minutes. Add clams and remove from heat. Season with pepper. Drain pasta. Add to pan with sauce. Add zest, 2 T. bread crumbs and remaining parsley; place over medium-high heat and toss well. Serve immediately, sprinkled with remaining bread crumbs.<\/p>\n
Yield: 4 servings
\nCalories: 432
\nFat: 5g
\nFiber: 11g<\/p>\n","protected":false},"excerpt":{"rendered":"
12 ounces whole-wheat spaghetti 1 T. extra-virgin olive oil 2 cloves minced garlic 4 T. finely chopped Italian parsley, divided 1\/4 C. dry white wine 2 (10-ounce) cans baby clams, drained, liquid reserved Freshly ground pepper 2 tsp. freshly grated lemon zest (yellow part only) 3 T. dry bread crumbs, divided Cook pasta according to directions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and 2 T. parsley; cook 1 to 2 minutes, stirring, until…<\/p>\n