Maruzze with Shrimp and Clams
|Olive oil||5 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Canned minced clams with juice||14 Ounce (2 Cans, 7 Ounce Each)|
|Shrimp||1⁄2 Pound, shelled, deveined and coarsely chopped|
|Chopped parsley||3 Tablespoon|
|Maruzze||1 Pound, cooked al dente, drained|
In a saucepan, heat the oil and saute the garlic until soft; be careful not to burn it.
Add the clams and shrimp, and cook 3 minutes or just until the shrimp turn pink.
Season with salt and pepper.
Remove from the heat and stir in the parsley.
Toss the pasta with half of the seafood sauce, top with the remainder.
Americans serve a grated cheese with this, but it is better without.
Cheese overwhelms the delicate flavor of the shellfish.
Serving size: Complete recipe
Calories 1946 Calories from Fat 830
% Daily Value*
Total Fat 94 g143.9%
Saturated Fat 13.6 g67.8%
Trans Fat 0 g
Cholesterol 837.4 mg279.1%
Sodium 1524.2 mg63.5%
Total Carbohydrates 41 g13.7%
Dietary Fiber 1.9 g7.7%
Sugars 0.6 g
Protein 223 g446.3%
Vitamin A 141% Vitamin C 263.9%
Calcium 62.8% Iron 754.9%
*Based on a 2000 Calorie diet