Have ready a large pot of salted water, ready for the pasta.
Heat a skillet and put in the olive oil. Add the garlic, and saute until the garlic starts to get translucent. Do not burn! Add the onions and peppers, and reduce the heat to low. Cook for 5 minutes, stirring occaisonally. By this time the vegetables should be nicely translucent.
Open the can of clams, being sure not to lose any of the liquid. You might want to consider opening it just a ltitle and draining it into the pan before completely opening it. Add the clams to the pan. Turn the heat down to very low, cover and cook for another 5 minutes. While this is happening, heat the pasta water.
When the water is boiling, put the pasta in the water. Cook it for about 5 minutes, or until it is al dente.
Remove the cover from the sauce, and add the butter, tomato paste, anchovy paste, and whisk all together. Add the cream and mix that in as well.
Drain the pasta and put it into a large bowl. Pour the sauce over the pasta. Add freshly cracked pepper and grated Parmesan.
Toss and plate into pasta bowls.
Serve with extra Parmesan and pepper.
If you cannot find Kalamata olive paste, then you could slice regular Kalamata olives and add them to the sauce instead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 125 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 71.4mg||22 %|
|Sodium 341.1mg||12 %|
|Potassium 266.7mg||7 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 35.3g|
|Protein 15g||21 %|
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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: 329
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