Try this Vermicelli with Clams recipe, or contribute your own.
Suggest a better descriptionLeave the clams under cold running water for about an hour to remove any sand. Brush the shells well, and put the clams into a pan over moderate heat until they open. Remove the clams from their shells over a strainer so you don?t lose their liquid. Finely chop the parsley and garlic and gently saute it in olive oil. Season with salt and pepper and add the clam liquid. Cook for a few minutes. Then add the clams and the cooked and drained vermicelli. Let everything cook together for a few minutes and serve. Posted to EAT-L Digest 21 Jan 97 by Michael Sola
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Serving Size: 1 Serving (1388g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 239 | ||
Calories from Fat: 239 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.6mg | 5 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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