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Ingredientes
- 12 x littleneck clams scrubbed
- 12 x mussels scrubbed, debearded
- 1 c. dry white wine
- 8 ounce Fettuccine or possibly linguine
- 6 Tbsp. purchased pesto
- 1/4 c. sliced liquid removed oil-packed sun-dry tomatoes
- 1/4 tsp dry crushed red pepper Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook till shellfish open, about 7 min (throw away any which don't open). Using tongs, transfer shellfish to bowl; cover with foil to keep hot. Reserve shellfish juices.
- Meanwhile, cook pasta in medium pot of boiling salted water till just tender but still hard to bite.
- Drain pasta; return to same pot. Add in reserved shellfish juices, pesto, sun-dry tomatoes and crushed red pepper. Toss over medium heat just till sauce coats pasta. Season with salt and pepper.
- Divide pasta between 2 bowls; top with shellfish and serve.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or possibly lowfat sour cream) and brown sugar for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 2 servings | |
| Calories 601 | |
| Calories from Fat 34 | 6% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 287mg | 12% |
| Potassium 677mg | 19% |
| Total Carbs 91.43g | 24% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.96g | 3% |
| Protein 26.29g | 42% |
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