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Spaghetti with Clam Sauce

 

10

Yield

4

servings

Prep

30

min

Cook

?

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

24 ounces clams, canned
with juice
*
8 ounces tomato paste
1 pound tomatoes, canned with juice
4 tablespoons butter
clarified
8 Garlic cloves
minced
*
1 teaspoon parsley leaves
1 teaspoon oregano
1 teaspoon salt
1 pound spaghetti
1 tablespoon vegetable oil
¼ cup Parmesan cheese
grated

Directions

Sauté the garlic in about 2 tablespoons of clarified butter until lightly browned.

Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano.

Simmer until reduced by about half.

Add the clams and remove from heat.

This sauce should be reheated just prior to serving.

Cook and drain the spaghetti.

In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly.

Serve with lots of garlic bread and a dry white wine.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 64626% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 998mg 42%
Total Carbohydrate 34g 34%
Dietary Fiber 8g 30%
Sugars g
Protein 42g
Vitamin A 31% Vitamin C 42%
Calcium 16% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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