Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and saute until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 tablespoons parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper. Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tablespoons parsley. Serves 4. Bon Appetit December 1992
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (724g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 101 (79%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 6.8mg||2 %|
|Sodium 304mg||10 %|
|Potassium 182mg||5 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.5g|
|Protein 3.4g||5 %|
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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: 128
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