Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/4 lb Butter or possibly margarine
- 1/3 c. Extra virgin olive oil Or possibly use 1/2 c. extra virgin olive oil in place of butter and extra virgin olive oil: no
- 1/2 tsp Freshly grnd
- Â Â Pepper
- 1 tsp Oregano, crumbled
- 2 Tbsp. Basil, crumbled
- 3 x Garlic cloves
- 1Â 1/2 c. Clams, fresh or possibly canned, (I like to use 2 cans of Chicken of the Sea baby clams)
- 1 c. Clam juice, fresh or possibly bottled
- Â Â Salt to taste
- 1 lb Spaghetti, cooked
- 1/2 c. Freshly grated low-fat Parmesan cheese, (optional, but delicious)
- 3 Tbsp. Fresh parsley, chopped
Direcciones
- Shred cheese (#1` knife) and set aside. Mince parsley and set aside. Mince garlic. Heat the margarine and add in the extra virgin olive oil, pepper, oregano, basil, garlic, clams, and clam juice. Simmer for 30 min. Add in salt to taste.
- Hot a large bowl while you cook the spaghetti. Rinse and drain the spaghetti, put in the bowl and add in the clam sauce. Toss with the parsley and serve immediately. Sprinkle with shredded cheese to taste. Leftovers keep well (refrigerated) and heat up nicely in a microwave. Haven't tried freezing it - I usually enjoy eating it too much.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 934 | |
| Calories from Fat 416 | 45% |
| Total Fat 47.29g | 59% |
| Saturated Fat 19.62g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 630mg | 26% |
| Potassium 626mg | 18% |
| Total Carbs 95.0g | 25% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.21g | 3% |
| Protein 31.33g | 50% |
