Company good.
Source: Betty Crocker The Big Book of Pasta
1. Cook and drain spaghetti as directed on package.
2. Meanwhile, in 1 1/2 quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
3. In large bowl, toss spaghetti and clam sauce. Sprinkle with cheese and additional parsley.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 262 | ||
Calories from Fat: 240 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 72.1mg | 22 % | |
Sodium 358.2mg | 12 % | |
Potassium 60mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.2g | ||
Protein 5.3g | 8 % | |
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: 262
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