Clams in Red Sauce over Couscous
Although clams in red sauce is more commonly served with a strand pasta (like spaghetti), couscous provides a better way to get every drop of the delicious sauce.
2 teaspoons olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1 can (14-1/2 ounces) diced tomatoes with basil
1/4 teaspoon red pepper flakes
2 dozen littleneck or other hard-shelled clams, well scrubbed
1-1/2 cups boiling water
1 cup couscous (7-1/2 ounces)
1 In a large nonstick skillet, heat the oil over low heat. Add the onion and garlic, and cook, stirring frequently, until tender, about 7 minutes.
2 Add the tomatoes and red pepper flakes, increase the heat to medium, and bring to a boil. Add the clams, cover, and cook, shaking the pan occasionally, for 5 to 10 minutes, or until all the clams have opened. Remove the skillet from the heat. (Discard any clams that do not open.)
3 Meanwhile, in a medium heatproof bowl, pour the boiling water over the couscous. Cover and let stand 5 minutes, until the couscous has absorbed the water and is tender.
4 When cool enough to handle, remove the clam meat from the shells and stir the clams back into the sauce. Serve the clams and sauce over the couscous. Makes 4 servings
Makes 4 servings.
Per serving: 332 calories, 3.7g total fat (0.5g saturated), 38mg cholesterol, 4g dietary fiber, 50g carbohydrate, 22g protein, 245mg sodium.