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Pasta With Clam And Vegetable Sauce Recipe
|Garlic||5 Clove (25 gm), crushed|
|Olive oil||5 Tablespoon|
|Celery stalks||6 , chopped|
|Zucchini||2 Small, thinly sliced|
|Green onions||4 Small, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Ripe tomatoes||2 Small, chopped into coarse pieces|
|Parsley||3 Tablespoon, chopped|
|Canned clams||6 1⁄2 Ounce (1 Can)|
|White wine||1⁄4 Cup (4 tbs)|
|Pasta||1 Pound, cooked|
|Freshly grated parmesan cheese/Romano cheese||4 Tablespoon (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 3134 Calories from Fat 946
% Daily Value*
Total Fat 106 g163.1%
Saturated Fat 21.5 g107.4%
Trans Fat 0 g
Cholesterol 176.3 mg
Sodium 1793 mg74.7%
Total Carbohydrates 385 g128.2%
Dietary Fiber 30.2 g120.7%
Sugars 35 g
Protein 140 g280.8%
Vitamin A 205.7% Vitamin C 357%
Calcium 114.1% Iron 374.3%
*Based on a 2000 Calorie diet
Add the celery, zucchini, green onions, mushrooms, and parsley, and saute until all is barely tender.
Add the clams, juice and all, the wine, salt, and pepper (I like lots of pepper in this dish).
Simmer for a few more minutes.
If there is too much juice in this for you, remove the solids from the pan and reduce it over high heat very quickly.
Blend in the solids again, and serve over hot pasta.
Top with the cheese.