Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light March 1998

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Yield:
4 servings (serving size: 1 cup pasta and about 1/2 cup sauce)
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Ingredients

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Directions

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  • Drain baby clams in a sieve over a bowl, reserving juice.

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  • Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.

Nutrition Facts

328 calories; calories from fat 23%; fat 8.5g; saturated fat 2.9g; mono fat 3.7g; poly fat 1g; protein 18.9g; carbohydrates 44.9g; fiber 2.4g; cholesterol 53mg; iron 19.7mg; sodium 265mg; calcium 75mg.
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