Creamy white sauce blended with fresh ingredients reminiscent of Little Italy
Cook pasta according to package directions.
In a large skillet saute the garlic and half of the fresh parsley in the olive oil and butter. Add the liquid from the clams, white wine, lemon juice, pepper ,red pepper & heavy cream (if using). Saute for a minute or two. Add the rest of the parsley and basil, stir well. Cook for 10 minutes. Stir in clams until heated through. Add freshly grated Romano cheese & a little more parsley.
Serve the clam sauce warm over pasta and add a generous topping of Parmesan cheese.
**The heavy cream is to be used sparingly to thicken the sauce to desired consistency.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 357 | ||
Calories from Fat: 339 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 54.8mg | 17 % | |
Sodium 243.6mg | 8 % | |
Potassium 83.3mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.1g | ||
Protein 3.9g | 6 % | |
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: 357
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