Try this Pasta Puttanesca with Clams recipe, or contribute your own.Suggest a better description
1. Heat large nonstick skillet over medium low heat. Add olive oil to pan. Add garlic; cook 30 seconds (don’t want to burn the garlic, watch the heat level), stirring constantly. Add anchovies; mash in pan using a large spoon or spatula to form a paste. Stir in tomatoes and next five ingredients (through clams); increase heat to medium. Cook 5 minutes, stirring occasionally.
2. Option 1: preparing with pasta in: Bring water to boil for pasta. Add pasta; cook for 80% of required time (until it is just about al dente). Drain in a in a colander over a bowl, reserving 1 cup pasta water. Add pasta and reserved water to tomato mixture; increase heat to medium high. Cook 5 minutes or until pasta is done to taste, tossing to combine. Serve in bowls, drizzling each with a little olive oil if desired.
3. Option 2: prepare pasta per package directions, reserving 1 cup of the pasta water to be added to the tomato mixture. Continue to cook the tomato mixture for 5 minutes on medium high heat. Serve “spaghetti style” by adding cooked pasta (any type) to plate and cover with the Puttanesca sauce.
Top with fresh Parmesan
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 52 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 17.5mg||5 %|
|Sodium 294.1mg||10 %|
|Potassium 421.9mg||11 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.1g|
|Protein 8.7g||12 %|
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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: 118
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