Cook pasta according to package directions.
In a large skillet saute the garlic and half of the fresh parsley in the olive oil and butter. Add the liquid from the clams, white wine, lemon juice, pepper ,red pepper & heavy cream (if using). Saute for a minute or two. Add the rest of the parsley and basil, stir well. Cook for 10 minutes. Stir in clams until heated through. Add freshly grated Romano cheese & a little more parsley.
Serve the clam sauce warm over pasta and add a generous topping of Parmesan cheese.
**The heavy cream is to be used sparingly to thicken the sauce to desired consistency.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 339 (95%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 54.8mg||17 %|
|Sodium 243.6mg||8 %|
|Potassium 83.3mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.1g|
|Protein 3.9g||6 %|
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Calories per serving: 357
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