Pasta in Clam Sauce
|Garlic||4 Clove (20 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Dried whole oregano||1 Tablespoon|
|Finely chopped green pepper||1 Tablespoon|
|Red pepper||1 Pinch|
|Canned chopped clams||13 Ounce, undrained (2 Cans, 6 1/2 Ounce Each)|
|Tomato sauce||8 Ounce (1 Can)|
|Thin spaghetti/Vermicelli||7 Ounce, cooked, drained (1 Package)|
1. In a pan heat butter and oil and saute garlic in it for 1 minute.
2. Reduce heat to low, add next 5 ingredients and heat until bubbly.
3. Stir in clams and tomato sauce and simmer with cover for 1 hour, stirring occasionally.
4. Toss well pouring clam sauce over hot vermicelli and serve immediately.
Calories 420 Calories from Fat 185
% Daily Value*
Total Fat 21 g32.2%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 67.9 mg22.6%
Sodium 191.4 mg8%
Total Carbohydrates 34 g11.4%
Dietary Fiber 3 g12.1%
Sugars 3.5 g
Protein 23 g46.7%
Vitamin A 25.1% Vitamin C 50.6%
Calcium 19.7% Iron 105.2%
*Based on a 2000 Calorie diet