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Pasta with Anchovy and Clam Sauce

 

35

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

3 each anchovy fillets
*
¼ cup parsley leaves
chopped
2 each clams, cherrystone
*
½ teaspoon rosemary leaves
chopped
*
¼ cup olive oil
½ cup white wine
dry
*
3 tablespoon butter
3 cloves garlic
minced
1 pound pasta, linguine
2 each shallots
chopped
*

Directions

If salted whole anchovies are used, wash them in cold running water to remove most of the external salt and any tiny scales that may be present.

Use the fingers to pull the fillets from the bone.

Discard the bones.

Set the fillets aside.

Open the clams or have them opened and reserve both the clams and 1 cup of clam juice.

Finely chop the clams and set aside.

Heat the oil and butter in a skillet.

Add the garlic and shallots and cook until light brown.

Add the anchovies and stir until they dissolve.

Add the parsley, rosemary, reserved clam juice and white wine and bring to a boil.

Add pepper and a tiny bit of salt and simmer 15 minutes.

Add the chopped clams and cook 5 minutes.

Serve piping hot over the freshly cooked pasta.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 63034% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 71mg 3%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 16%
Sugars g
Protein 31g
Vitamin A 13% Vitamin C 13%
Calcium 5% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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