Cook angel hair according to package directions.
Saute shallot & garlic in olive oil & butter for about 2 minutes. Add asparagus and saute 2 minute. Add wine, baby clams, reserved clam juice & dried basil. Cover pot, and simmer for 5-7 minutes, until asparagus is tender (but not soft).
Drain pasta and toss with clam mixture. Divide between 2 plates, top with Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 182 (30%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 128mg||4 %|
|Potassium 498.4mg||13 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 83.2g|
|Protein 17.4g||25 %|
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Calories per serving: 610
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