> 8 ounces uncooked whole-wheat pasta
> 2 tablespoons olive oil
> 1 cup chopped onion
> 2 teaspoons chopped garlic
> 1 teaspoon crushed red pepper flakes
> 2 cups canned no-added-salt diced tomatoes
> 1/2 teaspoon dried oregano
> 1 lb whole fresh mussels
> 1 lb whole fresh clams
> 1/2 cup white wine
> 1/2 cup low sodium chicken broth
> 2 tablespoons chopped fresh parsley leaves (or 1 tablespoon dried parsley)
> 1 tablespoon lemon juice
Cook pasta according to package directions, omitting salt. Drain and keep warm.
Heat oil in a large skillet over medium heat. Cook onion and garlic for 2–3 minutes. Add pepper flakes, tomato and oregano. Cook for 2–3 minutes.
Add mussels, clams and wine. Cover and simmer for 2 minutes, until mussels and clams start to open.
Add broth, parsley and lemon juice. Cover and continue to simmer for 2–3 minutes until cooked through.
Serve mussels with sauce over pasta. Discard any clams or mussels that do not open.