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Spaghetti And Clams

« You can assemble this light, yet still tasty, pasta when you are in a
hurry. »

Serving: 4 | Prep: 15m | Ready in: 45m


• 1/2 lb. uncooked pasta
• 1/4 cup butter
• 1/2 cup chopped onion
• 3 garlic cloves, peeled and chopped
• 2 (8 oz.) cans chopped clams, drained with juices reserved
• 1/4 cup fresh parsley, minced
• 2 tbsps. olive oil
• water
• freshly grated Parmesan cheese (optional)


• Boil lightly salted water in a large pot. Put in pasta and cook until tender but
still firm to the bite, 8-10 minutes; let drain.
• In the meantime, heat butter on medium-low heat until melted in a large
skillet. Mix in garlic and onion, then cook until onion is translucent, 5
minutes. Put in clams, stirring often until browned a little, 3 minutes. Mix in
enough clam juice-water mixture to measure 2 cups of liquid, along with
olive oil and parsley.
• Raise the heat and slightly boil. Lower the heat to simmer; cook, covered,
and stir from time to time in 15 minutes. Transfer onto pasta and if preferred,
serve with freshly grated Parmesan cheese.

Nutrition Information:

• Calories: 558 calories;
• Total Carbohydrate: 34.2 g
• Cholesterol: 126 mg
• Total Fat: 27.5 g
• Protein: 42.2 g
• Sodium: 540 mg


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