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Shellfish with Pesto Sauce

Seafood alternatives: live mussels, small lobster tails

The flavorful nectar released from clams as they open mingles with the steaming liquid to create a delicious sauce. Serve with thick slices of toasted French bread for scooping and sopping up every last drop.

Ingredients:

• 1 pound small live hard-shell clams
• 1/2 pound snow crab legs, broken into 6-inch pieces, shells cracked
• 8 large shrimp (15 to 25 per lb.)
• 1/2 cup dry white wine
• 3 tablespoons pesto
• 1 tablespoon lemon juice

Scrub clams; discard any that are not firmly closed or do not close firmly when rinsed or tapped. Rinse crab legs. Peel and devein shrimp. Layer crab legs then clams in a steaming basket.

Combine wine; pesto and lemon juice in a 4- to 6-quart pan; cover. Reduce heat and simmer until about half the clams are open, 5 to 8 minutes. Add shrimp and continue to steam until all clams are open, 3 to 5 minutes more.

Divide shellfish among wide, shallow bowls or rimmed plates. Pour liquid remaining in steaming pan over each serving.

Makes 4 appetizer servings or 2 entrée servings. Per entrée serving: 240 cal. / 16g prot. / 3g carbo. / 2g sat. / 9g mono. / 2g poly. / .1g om-3 / 80mg chol. / 355mg sdm.