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Fettuccine Vongole Recipe
|Pasta verde||250 Gram (1 Package)|
|Chicken broth/Clam nectar||310 Milliliter|
|Half and half||310 Milliliter|
|Chopped clams||375 Milliliter|
|White pepper||3 Milliliter|
|Freshly grated romano cheese||160 Milliliter|
Calories 661 Calories from Fat 265
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 18.2 g91%
Trans Fat 0 g
Cholesterol 102.3 mg
Sodium 1670.6 mg69.6%
Total Carbohydrates 63 g20.9%
Dietary Fiber 2.7 g10.8%
Sugars 3 g
Protein 32 g64.4%
Vitamin A 15.1% Vitamin C 1.4%
Calcium 58.9% Iron 29%
*Based on a 2000 Calorie diet
In a sauce pan, heat the butter and add the flour.
Reduce heat and cook for 2 minutes.
Add the clam nectar and cream, simmer into a thick sauce.
Add the clams and seasonings, continue to simmer for 10 minutes.
Cook the noodles in a large kettle of salted water.
Drain and place on serving plates.
Add half the cheese to the sauce, ladle sauce over noodles.
Sprinkle with remaining cheese and serve at once.