Try this White Clam Sauce a la Peggy recipe, or contribute your own.
Suggest a better descriptionHeat the garlic very gently in the oil to a golden brown. Add the clam juice, the lemon juice, the wine, oregano, and heat thoroughly about 20 minutes; keep hot. In the mean time, cook the pasta al dente. A moment before you drain your pasta, add the basil and the clams to the hot clam mixture. (If you add the clams sooner they will get tough). Drain the pasta and put it in a hot serving bowl, along with half the liquid, then make individual servings. Now ladle generous heapings of the clam filled sauce on the individual servings so they wont be searching for the clams. >From the book by Dom DeLuise "Eat This... Itll Make You Feel Better!", p. 130. 641.5945 DELUISE. NOTES : We make this without the wine or bottled clam juice (but using the juice in the canned clams). This is wonderful. We use it over spaghetti or fettuccini noodles (cut down to 2 servings). Recipe by: Dom DeLuise "Eat This... Itll Make You Feel Better! Posted to MC-Recipe Digest V1 #1062 by "Russell J. Fletcher"
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 64 | ||
Calories from Fat: 41 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 78.3mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.2g | ||
Protein 0.6g | 1 % | |
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: 64
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