A fun spin on the well-known restaurant appetizer, this stir-fry version becomes a rich and hearty dinnertime meal with all the traditional flavor elements: sweet bell pepper, smoky ham, Parmesan cheese, bread crumbs, salty clams and oregano.
4 oz nitrate-free baked ham, chopped (TIP: From your deli or meat counter)
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 1/2 lb large fresh shucked clams
1 cup low-sodium chicken broth
2 tbsp whole-wheat bread crumbs
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
Sea salt and fresh ground black pepper, to taste
Cook spaghetti according to package directions; drain and set aside.
Meanwhile, heat oil in a wok or large skillet on medium-high. Add bell pepper, onion and garlic and cook for 2 minutes, stirring frequently. Add ham, oregano and red pepper flakes and cook for 1 minute, until oregano is fragrant. Add clams and broth and bring to a simmer over same heat. Simmer for 2 minutes, until clams are tender and cooked through. Stir in bread crumbs and Parmesan and cook for 1 more minute to heat through. Remove from heat, stir in parsley and season with salt and pepper. Serve clam mixture over spaghetti.
Serving Size: 1 1/2 c clam mixture and 1 c spaghetti
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