Ingredients
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8 ounces uncooked whole-wheat pasta
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2 tablespoons olive oil
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1 cup chopped onion
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2 teaspoons chopped garlic
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1 teaspoon crushed red pepper flakes
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2 cups canned no-added-salt diced tomatoes
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1/2 teaspoon dried oregano
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1 lb whole fresh mussels
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1 lb whole fresh clams
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1/2 cup white wine
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1/2 cup low sodium chicken broth
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2 tablespoons chopped fresh parsley leaves (or 1 tablespoon dried parsley)
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1 tablespoon lemon juice
Steps
1
Cook pasta according to package directions, omitting salt. Drain and keep warm.
2
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.
3
Add mussels, clams and wine. Cover and simmer for 2 minutes, until mussels and clams start to open.
4
Add broth, parsley and lemon juice. Cover and continue to simmer for 2–3 minutes until cooked through.
5
Serve mussels with sauce over pasta. Discard any clams or mussels that do not open.
