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Ingredientes
- 12 ounce Orecchiette or possibly shell pasta
- 2 Tbsp. Extra virgin olive oil
- 4 Tbsp. Minced fresh Italian parsley
- 2 tsp Minced fresh oregano or possibly 3/4 tsp. dry
- 3 doz littleneck clams, scrubbed
- 1/3 c. Dry white wine
- 2 Tbsp. Minced shallot
- 1 Tbsp. Minced garlic
- 2 tsp Minced fresh thyme or possibly 3/4 tsp. dry
Direcciones
- Cook orecchiette in large pot of boiling salted water till just tender but still hard to bite. Drain. Return to pot. Fold in oil, 2 Tbsp. parsley and oregano.
- Meanwhile, combine clams, wine, shallot, garlic and thyme in large Dutch oven. Cover; boil till clams open, about 8 min (throw away any which don't open).
- Add in pasta to clams and stir to blend. Cook over medium-high heat till pasta absorbs some clam juices, about 3 min. Season with pepper.
- Transfer to large bowl. Sprinkle with remaining 2 Tbsp. parsley and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 1602 | |
| Calories from Fat 285 | 18% |
| Total Fat 32.53g | 41% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 1045mg | 30% |
| Total Carbs 264.04g | 70% |
| Dietary Fiber 12.5g | 42% |
| Sugars 9.98g | 7% |
| Protein 46.04g | 74% |
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