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Chili-Clam Spaghetti

main dishes, seafood, pastanoodle

1 12 ounces th spaghetti
10 1/2 ounces white clam spaghetti sauce
3/4 cups chopped onion
3/4 cups chopped red sweet pepper
1/2 teaspoon crushed red pepper
2 cloves garlic; minced
1/2 cup dry white wine
2 tablespoons all-purpose flour

Cook spaghetti in lightly salted water according to package directions.

Meanwhile, in a large saucepan, combine spaghetti sauce, onion, sweet pepper, crushed red pepper, and garlic. Bring to boiling; reduce heat and simmer, uncovered, for 10 to 15 minutes or till vegetables are tender.

Combine wine and flour in a small bowl. Add to saucepan. Return to boiling; cook and stir 1 minute more. Drain spaghetti and toss with clam sauce.

Makes 6 servings.

Nutrition facts per serving: 359 cal., 8 g total fat (1 g sat. fat), 12 mg cholesterol, 253 mg sodium, 52 g carbohydrate., 1 g dietary fiber, 16 g pro. Daily Value: 10% vitamin. A, 40% vitamin. C, 18% iron.

Food exchanges: 1/2 vegetable, 3 bread, 1 meat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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