In a medium skillet, cook the garlic in 2 tablespoons of the oil until lightly browned. Add the tomatoes and pepperoncini and simmer over moderate heat for 15 minutes. Discard the garlic. Shuck the clams and chop, reserve liquid. Another option is to place the clams in a medium saucepan with 1/2-inch of water. Cover and steam over moderately-high heat until the clams open. (Discard any that do not open). Remove and chop the clams. Strain the liquid from the saucepan and reserve. Cook the vermicelli in a large pot of boiling salted water until al dente. Drain well. Meanwhile, in a large non-reactive skillet, heat the remaining 2 tablespoons of oil over high heat. Add the scallops and saute for 2 minutes. Add the chopped clams with their liquid, the tomato sauce and cook until slightly reduced, about 3 minutes. Stir in the parsley over medium heat. Toss the pasta with half the sauce, serve, and spoon remaining sauce on top. This recipe yields 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Lidia Bastianich
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (118g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 21 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 16.1mg||0 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 59.5g|
|Protein 0.3g||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: 272
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!