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Add a photoRaciónes: 2
Ingredientes
- 2 Tbsp. BUTTER
- 2 Tbsp. Chopped GREEN ONIONS
- 2 Tbsp. Extra virgin olive oil
- 10 ounce CAN Chopped CLAMS Or possibly 1
- 6 ounce CAN TUNA IN WATER
- 1 lrg CLOVE GARLIC,Chopped
- 1/4 c. DRY WHITE WINE
- 6 ounce LINGUINE
- 1/4 c. INCE FRESH PARSLEY ALT AND PEPPER TO TASTE
- 2 Tbsp. Chopped WATERCRESS
Direcciones
- HEAT BUTTER AND Extra virgin olive oil IN LARGE SKILLET.Add in GARLIC AND Saute/fry OVER MEDIUM HEAT 3 TO 5 Min Or possibly Till TENDER.Add in WINE AND COOK AND COOK OVER HIGH HEAT 2 Min.Add in 2 Tbsp. PARSLEY,WATERCRESS AND GREEN ONIONS AND COOK OVER MEDIUM HEAT 2 TO 3 Min. DRAIN CLAMS Or possibly TUNA BUT RESERVE LIQUID.Add in FISH TO GARLIC Mix AND HEAT THROUGH.
- MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER Till JUST TENDER.DRAIIIN WELL AND Add in TO SKILLET WIITH CLAMS.TOSS.IF Mix IS DRY,Add in 2 TO 3 Tbsp. RESERVED LIQUID.SEASON TO TASTE WITH SALT AND PEPPER AND SPRINKLE WIITH RESERVED 2 Tbsp. PARSLEY.TOSS AND SERVE IMMEDIIATLY................................
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 2 servings | |
| Calories 662 | |
| Calories from Fat 238 | 36% |
| Total Fat 27.02g | 34% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 674mg | 28% |
| Potassium 651mg | 19% |
| Total Carbs 64.91g | 17% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.65g | 2% |
| Protein 32.99g | 53% |
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