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Pasta with White Clam Sauce

 

16

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

Ingredients

2 tablespoons olive oil
3 medium garlic cloves
chopped fine
*
1 cup fish stock
rich, salt free
1 cup white wine
dry
*
36 small clams
fresh, such as: littlenecks or manilas, in the shell, thoroughly cleansed
*
¼ cup italian parsley
fresh, finely chopped
1 x black pepper
freshly ground
*
1 x pasta
cooked, linguine or spaghetti
*

Directions

In a large saucepan, heat the oil with the garlic over moderate heat.

When the garlic sizzles, add the fish stock and wine.

As soon as the liquid comes to a boil, add the clams and cover the pan.

Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams.

With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta.

Stir the parsley into the liquid and spoon the liquid over the clams and pasta.

Season to taste with black pepper.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 12153% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 197mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 8%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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