Try this Pasta with Clams recipe, or contribute your own.
Suggest a better description1. Bring 4 quarts of water to boil to cook pasta
2. Bring clams, wine, and cayenne to boil in deep 10-12 inch covered skillet over high heat. Boil, shaking pan occasionally until littleneck clams begin to open 3-5 mins. Transfer littlenecks with slotted spoon to medium bowl, set aside.
3. Recover pan and continue cooking until quahogs until their liquid is released, about 5 mins longer. Discard quahogs, strain liquid in pan through paper towel lined sieve.
4. Heat oil and garlic in cleaned skillet over medium-low heat until garlic turns pale gold, about 5 mins. Add tomatoes, raise heat to high and sauté until tomato softens, abut 2 mins longer.
5. Add littleneck clams and cover until all clams are completely, 1-2 mins longer.
6. Meanwhile add tablespoon of salt, pasta to water. Cook. Drain pasta, add to skillet and toss. Add clam liquid and stir in parsley.
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Serving Size: 1 Serving (1171g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2306 | ||
Calories from Fat: 338 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 147.9mg | 46 % | |
Sodium 307.5mg | 11 % | |
Potassium 3083.8mg | 81 % | |
Total Carbohydrate 360.7g | 106 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 342.5g | ||
Protein 117.7g | 168 % | |
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: 2306
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