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Ingredientes
- 4 lbs cooked pasta
- 1/2 cup minced garlic
- 1.5 cups extra-virgin olive oil
- 48 oz clams in juice
- 2 Tbsp marjoram
- 2 cups white wine
- 1 cup lemon juice
- 1/4 cup anchovy paste
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup fresh minced parsley
- 1 cup parmesan cheese
Direcciones
- Drain clams from juice. Reserve the juice.
- Heat oil and saute the garlic with the anchovy paste and marjoram. Do not brown the garlic.
- Add the wine, lemon juice, clam juice, and cook to reduce by half the volume.
- Add salt and pepper.
- Reheat the pasta.
- Add the clams to the liquid, and taste for seasoning.
- In batches for service, mix the clam mixture with pasta, top with parmesan cheese and garnish with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 25 servings | |
| Calories 464 | |
| Calories from Fat 139 | 30% |
| Total Fat 15.76g | 20% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 191mg | 8% |
| Potassium 388mg | 11% |
| Total Carbs 58.1g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.4g | 2% |
| Protein 18.21g | 29% |
