White Clam Sauce With Pasta
|Shucked clams/2 cans, 7 1/2 ounce each minced clams||1 Pint|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Cooking oil||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|White pepper||1⁄8 Teaspoon|
|Snipped parsley||2 Tablespoon|
|Cooked linguine/Spaghetti / other pasta||5 Ounce|
Drain shucked or canned clams, reserving 1/2 cup liquid.
Cut up the whole clams.
In saucepan cook green onion and garlic in olive oil or cooking oil till tender.
Stir in the reserved 1/2 cup clam liquid, the wine, and white pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 8 minutes or till liquid is reduced by about half.
Add clams and parsley.
Cook and stir about 2 minutes or till clams are heated through.
Toss clam mixture with pasta till coated.
Serving size: Complete recipe
Calories 596 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 210.3 mg70.1%
Sodium 2073.7 mg86.4%
Total Carbohydrates 42 g14%
Dietary Fiber 1.9 g7.5%
Sugars 1.3 g
Protein 58 g116%
Vitamin A 98% Vitamin C 82.8%
Calcium 24% Iron 68.9%
*Based on a 2000 Calorie diet