Light Recipe -- Orzo With Clams

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

ORZO WITH CLAMS 6 servings; approximate preparation time 15 minutes

2 (8-ounce) bottles clam juice

1 pound orzo pasta

2 teaspoons olive oil

1/2 cup finely chopped onion

2 medium cloves garlic, peeled and minced

1/4 teaspoon crushed red pepper flakes

3 (6 1/2-ounce) cans minced clams

1/4 teaspoon salt

Freshly ground black pepper to taste

2 tablespoons grated Parmesan cheese

1/2 cup chopped fresh parsley

1. In a large pan combine the clam juice with enough water to make 4 quarts. Bring to a boil, add the orzo and time 7-9 minutes, or until just cooked.

2. In a large nonstick skillet heat the oil over medium heat. Add the onion, garlic and pepper flakes; saute 10 minutes.

3. Add two of the undrained cans of clams to the skillet. Drain the third can and add the clams to the pan. Bring to a boil, reduce the heat and simmer 5 minutes. Season with salt and pepper.

4. Drain the orzo and put back into the hot pan. Add the clam sauce, Parmesan and parsley, stirring to coat well. Serve hot.

Data per serving Calories 406 Protein 27g Fat 5g Carbohydrates 60g Sodium 284mg Saturated fat 1g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 45mg

Adapted from "Jane Brody's Good Seafood Book."