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Ingredientes
- 1 med Zucchini
- 4 x Plum tomatoes
- 1 med Onion
- 2 x Garlic cloves
- 2 Tbsp. Extra virgin olive oil
- 6 ounce Fideos (spanish dry coiled vermicelli spaghetti broken into 2-inch pcs, or possibly 6 ounces thin noodles)
- 1/4 lb Warm italian sausage links
- 1Â 1/4 c. Water
- 3/4 c. Dry white wine
- 12 sm Hard shelled clams, such as littlenecks (less than 2 inches in length)
- 1 Tbsp. Minced fresh parsley leaves
Direcciones
- Cut zucchini and tomatoes into 1/2-inch pcs and keep vegetables separate. Chop onion and mince garlic.
- In a heavy kettle heat oil over moderately high heat till warm but not smoking and saute/fry uncooked pasta, turning occasionally, till golden brown, about 2 min. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle saute/fry zucchini with salt to taste, stirring occasionally, till browned, about 3 min, and transfer to another bowl. Squeeze sausage from casings into kettle and add in onion and garlic. Saute/fry mix, stirring and breaking up sausage, till browned, about 5 min. Add in tomatoes, water, and wine and bring to a boil Add in pasta and clams and boil, uncovered, stirring occasionally, 8 min, or possibly till clams are opened and pasta is al dente. (Throw away any unopened clams.) Stir in zucchini and parsley and cook till heated through.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1554g | |
| Calories 1033 | |
| Calories from Fat 582 | 56% |
| Total Fat 65.14g | 81% |
| Saturated Fat 16.89g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 963mg | 40% |
| Potassium 2752mg | 79% |
| Total Carbs 46.88g | 13% |
| Dietary Fiber 10.4g | 35% |
| Sugars 23.07g | 15% |
| Protein 38.6g | 62% |
