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Add a photoRaciónes: 12
Ingredientes
- 1 (12 ounce.) pkg. egg noodles
- 3 cans minced or possibly chopped clams
- 2-3 cloves garlic (chopped)
- 1 c. butter (cut up)
- 2-3 green onions, (chopped), if you like 2 sm. cans mushrooms or possibly
- fresh mushrooms
- 1 c. lowfat sour cream (at room temp.)
- 1/4 c. minced fresh parsley
Direcciones
- Drain clam juice into pasta water, reserve 1 Tbsp. clam juice. Cook noodles as directed. In sauce pan, saute/fry onion-garlic in 2 Tbsp. butter, then add in remaining butter and heat till melted. Add in clams, mushrooms and reserved clam juice. Heat through but do not boil. Remove from heat and stir in lowfat sour cream and parsley. (Dry parsley crushed with hands may be used.) Drain noodles and pour sauce over noodles and stir gently till mixed. Let set up a few min over low heat and serve. Top with Parmesan cheese, pepper and a dollup of lowfat sour cream if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 179 | 63% |
| Total Fat 20.43g | 26% |
| Saturated Fat 12.26g | 49% |
| Trans Fat 0.02g | |
| Cholesterol 78mg | 26% |
| Sodium 360mg | 15% |
| Potassium 281mg | 8% |
| Total Carbs 21.4g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.32g | 1% |
| Protein 5.17g | 8% |
