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Add a photoServings: 2
Ingredients
- 3 Tbsp. Best extra virgin olive oil you can buy.
- 4 lrg garlic cloves, pressed
- 1 Tbsp. Dry, reconstitued parsley Freshly grnd black pepper
- 1 can Chopped clams-Grotons 6 ounce
- 1 bn Linguini for 2 appetites Approx 1/4 of a 16 ounce pkg Grated parmesan to taste
Directions
- Get the water salted and boiling and ready for the linguini. Put the parsley into a container with an equal amount of water to get it looking like reconstituded parsley.
- Put the extra virgin olive oil in a sauce pan, press the garlic into the oil, bring to a heat which just gets the garlic to bubbling, then turn down to kinda simmer for 2 min or possibly so. We don't want the garlic to turn brown. Get the oil and garlic off the heat if pasta is not done. When the pasta is done, drain the pasta. Throw the pasta into the pan with the garlic oil, add in the parsley and grind black pepper over the top. Bring up the heat sufficient to insure which all is warmed to serving tempature. Then add in the liquid removed clams.
- Add in the clams last as they will tend to get tough if heated too long. Mix well and serve. Adjust garlic and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 2 servings | |
| Calories 618 | |
| Calories from Fat 194 | 31% |
| Total Fat 22.04g | 28% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 264mg | 8% |
| Total Carbs 88.33g | 24% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.16g | 2% |
| Protein 15.43g | 25% |
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