A handful of clams becomes a weeknight dinner in one pan, steamed open in garlic and white wine and served over pasta. The clams are the star here, tender and briny, with just enough sauce to coat each bite.

Serves 2. 25 minutes, 15 at the stove.

About 560 calories a serving, 17 g protein, 92 g carbohydrate, 13 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Start a large pot of salted water and bring to a boil for pasta. Meanwhile, slice 4 cloves garlic thin and dice 1/2 medium onion.
2. When water boils, add 8 oz pasta and cook until al dente, stirring occasionally.12 min
3. In a separate large skillet, melt 2 tablespoons butter over medium-high heat and add the diced onion. Cook until soft, about 3 minutes, then add the sliced garlic and stir for 30 seconds until fragrant.
4. Pour in 1 cup dry white wine and bring to a simmer. Add the clams, cover, and steam until they open, about 5 to 8 minutes. Discard any that do not open.7 min
5. Season the clam broth with salt and pepper to taste. When pasta is done, drain and add it directly to the skillet with the clams, tossing to coat.

Note Swap white wine for chicken stock or water if needed. Leftover clams keep one day covered in the fridge. Serve with crusty bread to soak up the broth, or add a squeeze of lemon and shredded parmesan at the table.

Six clams and good pasta make one of the fastest seafood dinners. The clams steam open in minutes while the pasta cooks, then everything comes together in a garlic butter sauce. Weeknight luxury without the fuss.

Serves 2. 25 minutes, 18 at the stove.

About 640 calories a serving, 21 g protein, 88 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Set a large pot of salted water to boil for the pasta and bring it to a rolling boil. Scrub the 6 clams under cold running water to remove any sand, then set them aside. Mince 3 cloves of garlic.10 min
2. Once the water boils, add 8 ounces of pasta and stir often. While the pasta cooks, warm 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium heat and add the minced garlic, stirring until fragrant, about 1 minute.
3. Add the 6 clams to the skillet with a pinch of salt and pepper, cover, and cook until the shells open, 5 to 7 minutes. Discard any clams that do not open. When the pasta is al dente, drain it into a colander, then add it directly to the skillet with the clams.6 min
4. Toss everything together gently over medium heat for 1 minute to coat the pasta in the butter and clam juice. Taste and adjust the salt and pepper, then divide between two bowls and serve right away.

Note Swap white wine for 2 tablespoons of the oil if you have it. Leftovers do not keep well; finish them the same night or discard. Serve with crusty bread to soak up the broth and a green salad alongside.

A can of clams stretches across pasta with garlic and oil, the way it's done in Italy on nights when the cupboard is nearly bare. The clams give their briny juice to the sauce while pasta soaks it up. This is fast and feeds two.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 16 g protein, 86 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 8 oz of pasta, stirring once. Cook until one minute before the package says it's done, about 8 to 10 minutes, then drain, reserving 1 cup of the water.10 min
2. While the pasta cooks, mince 3 cloves of garlic and pour 3 tablespoons of oil into a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute, stirring once.1 min
3. Drain the can of clams into the skillet, pressing gently on the solids to extract the liquid, then add the clams themselves. Heat for 1 minute, then add the cooked pasta and 1/2 cup of the reserved pasta water, tossing gently.2 min
4. Add more pasta water if the sauce looks dry, then taste and season with salt and pepper. Divide between two bowls and eat at once.

Note Swap fresh littleneck clams if you have them: steam 1 pound in a covered pot with 1/4 cup water and a minced garlic clove until they open, about 5 minutes, then chop and use the cooking liquid as your sauce. Leftovers keep three days cold. Serve with bread to wipe the bowl.