Cook pasta to taste and drain, reserving one cup of the pasta water.
Mince garlic & heat olive oil in a large pan. Lighly brown garlic. Drain clams, reserving ½ c. of juice. Add juice and ¼ c. white wine. (Add pasta water as needed to thicken.) Simmer until combined. Add tomatoes, clams and ¼ c. of parsley.
Mix pasta into the sauce. Serve with parsley & grated romano generously sprinkled on top.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 3|
|Calories from Fat: 243 (42%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 97.3mg||30 %|
|Sodium 64.3mg||2 %|
|Potassium 604.4mg||16 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 65.8g|
|Protein 19.3g||28 %|
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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: 584
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