4 servings (serving size: 2 cups)

Cooking tomato in oil renders lycopene more easily absorbed by the body. Serve this entrée with whole wheat French bread and a salad.

How to Make It

Step 1

Prepare garlic; let stand 10 minutes.

Step 2

Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.

Step 3

Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.

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Ratings & Reviews

LTWorth's Review

June 25, 2011