Came up with the combo a few years back and it remains a favorite in our home. A quick and easy recipe; great for week nights. If served with salad this can serve 3-4 people.
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.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 610 | ||
Calories from Fat: 182 (30%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 610
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