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Deborah

Deborah Dana

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Recipe

Spaghetti with Clam Sauce

20 mins
Low
13
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This rich pasta with clam sauce is very simple to prepare. It is prepared with canned clams.
Learn more about Deborah Dana

Ingredients

6 portions
  • 2 tablespoons olive oil
  • 1/2 cups chinese parsley, minced
  • 1/2 cups green onion, chopped
  • 1 clove garlic, minced
  • 4 cans clam, chopped drained reserve the liquid
  • 1 cup thick cream
  • 1/4 cups dry white wine
  • 1 tablespoon English sauce
  • 1/4 teaspoons White pepper
  • 1/4 teaspoons Cayenne pepper
  • 1/2 kilos fettuccine, or spaghetti
  • 1/2 cups parmesan cheese

Preparation

Heat the olive oil and sauté the garlic and onion.
Add the parsley and leave a few seconds. Add the clam juice, cream, white wine, English sauce, peppers and leave to boil for a few minutes until a light sauce is made (about 10 minutes).
Add the clams and rectify the salt and pepper.
Boil the fettuccini or spaghetti in boiling salted water until it is "al dente".
Drain the pasta and put the sauce on top and sprinkle with the Parmesan cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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