Fettuccine with clams
- Number of Servings: 4
Ingredients
5 oz canned whole baby clams2 Tbsp extra virgin olive oil3 very large garlic cloves4 Tbsp chopped Italian parsleysalt and freshly ground pepper to taste8 oz dry fettuccineBig pinch crushed red pepper flakes (optional)
Heat the oil in a pan to just under the smoking point. Add the chopped garlic, and quickly stir it around, until it is golden brown and very aromatic. Remove pan from the heat, and add the clams, with their juice, parsley and salt and pepper to taste. Set this sauce aside while cooking the pasta. Boil the pasta in plenty of salted water until it is very al dente. When the pasta is done, drain it, but leave in a few spoonsful of the cooking water. This helps the flavor and makes the sauce easier to mix into the pasta.
Put the pasta and reserved cooking water into the pan with the clam sauce, and mix it well for at least one minute while gently reheating the sauce. Serve immediately on hot plates, and sprinkle on a good pinch of crushed red pepper flakes.
No Cheese on this dish - Please!
Number of Servings: 4
Recipe submitted by SparkPeople user CARTONCM.
Put the pasta and reserved cooking water into the pan with the clam sauce, and mix it well for at least one minute while gently reheating the sauce. Serve immediately on hot plates, and sprinkle on a good pinch of crushed red pepper flakes.
No Cheese on this dish - Please!
Number of Servings: 4
Recipe submitted by SparkPeople user CARTONCM.
Nutritional Info Amount Per Serving
- Calories: 295.6
- Total Fat: 8.4 g
- Cholesterol: 25.0 mg
- Sodium: 171.3 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 2.2 g
- Protein: 12.9 g
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