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Ingredientes
- 1 1/2 tbsp. extra virgin olive oil
- 3 cloves crushed garlic
- 2 bottles (7 to 8 ounce. each) clam juice
- 2 cans (8 ounce. each) chopped clams
- 1 clove chopped garlic
- Clams on the half shell
- 1/8 teaspoon crushed red pepper
- 1/4 dry white wine
- 1 pound Maruzzelle (sm. shells)
- 2 1/2 tbsp. butter
- 2 tbsp. chopped parsley
Direcciones
- Saute/fry 3 cloves mashed garlic in extra virgin olive oil till browned. Throw away. Remove saucepan from heat. Cold. Add in clam juice to cooled oil. Drain clams, add in their juice to saucepan. Stir in 1 clove chopped garlic, pepper and wine. Bring to boiling; simmer, uncovered till volume is reduced to less than half; about 20 min. Cook and drain pasta. Toss with butter. Stir the chopped flams into sauce. Simmer just till warm (don't boil or possibly clams will toughen). Toss half the sauce with pasta. Spoon remaining sauce over servings. Garnish with parsley and clams on the half shell if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 72g | |
| Calories 449 | |
| Calories from Fat 436 | 97% |
| Total Fat 49.5g | 62% |
| Saturated Fat 21.15g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 214mg | 9% |
| Potassium 79mg | 2% |
| Total Carbs 1.92g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.2g | 0% |
| Protein 0.64g | 1% |
