Pasta with Clams


1/4 Pound Whole Wheat or GF Pasta

2 Tblsp. Olive Oil

8 Cloves of Garlic

1 10 oz Clams with Juice, Drained and Reserve Liquid

1/2 Cup Low-Fat Plain Greek Yogurt

1/2 Vegetable Broth (Organic, Low-Sodium is Ideal)

2 Tblsp. Fresh Lemon Juice

1/2 Cup Fresh Parsley, Chopped

1/2 Tsp. Red Pepper Flakes

Parmesan Cheese

Coarse Ground Pepper


Cook pasta according to box. Put olive oil and garlic in a small pan over medium heat and cook until garlic is lightly browned and soft. Stir garlic while cooking and watch closely so it doesn't overcook. Add garlic, oil, liquid from clams, yogurt, lemon juice and broth into a blender or food processor. Blend until smooth. Pour into a pot and add clams, parsley and red pepper flakes. Cook over low heat until warm. Pour clam sauce over pasta. Put on plates and sprinkle with Parmesan cheese and coarse ground pepper