4 Servings 15 min Cook
9 Oz Whole Wheat Pasta
2 Tbsp Olive Oil
1 1/2 Tsp Garlic
6 1/2 Oz Clam
1 Cup Vegetable Broth
2 Fl oz White Wine
1/4 Tsp Crushed Red Pepper Flakes
1 Cup Peas
1/2 Cup Parmesan Cheese
1 Tbsp, chopped Basil
Cook pasta according to package directions.
Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic to pan; sauté 1 minute.
Drain clams, reserving clams and 1/2 cup juice.
Add reserved clam juice, broth, wine, and red pepper to pan; bring to a boil.
Reduce heat, and simmer 5 minutes, stirring occasionally.
Add clams and peas to pan; cook 2 minutes or until thoroughly heated.
Add pasta to pan; toss well.
Sprinkle with cheese and basil and serve.