Rigatoni with Red Clam Sauce

Rigatoni with Red Clam Sauce
Makes 6
Prep 15 m
Cook 18 m



  1. 1 of 4 In a large pot, cook rigatoni 2 minutes less than package directions, about 10 minutes. Drain, reserving 1 cup of the cooking water.
  2. 2 of 4 Drain clams, reserving 1/2 cup of the juice.
  3. 3 of 4 In the same pot that pasta was cooked in, heat olive oil over medium-high heat; add garlic and cook for 1 minute until lightly browned. Stir in reserved clam juice, tomatoes, cherry peppers, salt, sugar and pepper; simmer for 4 minutes. Add clams and simmer for 2 minutes. Stir in cooked pasta and cook for 1 minute or until pasta is tender, adding some of the reserved cooking water if needed.
  4. 4 of 4 Stir in parsley and lemon juice. Serve with lemon wedges.
Nutrition Information for Rigatoni with Red Clam Sauce
Servings Per Recipe: 6
Per Serving: 5 g fiber, 7 g Fat, total, 69 g carb., 1 g sat. fat, 36 mg chol., 923 mg sodium, 26 g pro., 440 kcal cal.