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Ingredientes
- Clams:
- Clams In Shell â small manila or butter clams 1 lb
- Olive Oil 1/2 fl. oz.
- Garlic - fresh, minced ¾ tsp.
- Crushed Red Chiliâ ¼ tsp.
- Clam Juice 1 fl. oz
- White Wine 1 fl. oz
- Sweet Basil Pesto (see below) ¼ cup
- Pine Nuts - toasted 1 Tbsp.
- Reggiano Parmigiano â shaved 2 slices
- Sweet Basil Pesto:
- Basil â fresh, coarsely chopped 2 Tbsp.
- Parsley â fresh, coarsely chopped 1 Tbsp.
- Garlic - minced ½ tsp.
- Pine nuts - toasted 1 ½ tsp.
- Salt - kosher 1/16 tsp.
- Reggiano Parmigiano Cheese - grated 1 ½ tsp.
- Butter â whole, salted 1 ½ tsp.
- Olive Oil 1 Tbsp.
Direcciones
- Clams:
- Place the olive oil and chiliâs and garlic over medium heat in sauté pan. Sauté 1-2 minutes until garlic begins to turn golden.
- De-glaze pan with clam juice and white wine. When liquid begins to boil, add clams. Reduce heat to low and cover with a basting cover.
- Cook 2-3 minutes until clams just begin to open. Add the pesto.
- Let cook lightly until sauce just begins to thicken. Place in heated bowl.
- Garnish with pine nuts and shaved Parmigiano. Serve.
- Sweet Basil Pesto:
- Combine all ingredients except butter and oil, in a food processor and pulse-process until ingredients are finely chopped but not pureed to mush. Then add the butter and oil and process to a thick paste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 2 servings | |
| Calories 565 | |
| Calories from Fat 530 | 94% |
| Total Fat 60.22g | 75% |
| Saturated Fat 31.33g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 429mg | 18% |
| Potassium 84mg | 2% |
| Total Carbs 3.35g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.71g | 0% |
| Protein 2.64g | 4% |
