Categories: pasta

Ingredients

• 12 oz. whole-wheat spaghetti
• 1 Tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 4 Tbsp. finely chopped Italian parsley, divided use
• 1/4 cup white wine
• 2 (10 oz.) cans baby clams, drained, liquid reserved
• Ground black pepper
• 2 tsp. freshly grated lemon zest
• 3 Tbsp. dry bread crumbs, divided use

Directions

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and 2 Tbsp. parsley; cook 1 to 2 minutes, stirring, until the garlic is light golden. Add wine and 1 cup reserved clam liquid. Bring to boil. Cook 4 minutes.
3. Add clams and remove from heat. Season with pepper. Drain pasta. Add to pan with clams and sauce. Add zest, 2 Tbsp. bread crumbs and remaining parsley; place over medium-high heat and toss well. Serve immediately, sprinkled with remaining bread crumbs.

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