Live-Well: Pasta E Fragioli
INGREDIENTS:
1/2 lb Linguine
1 tb Butter
3 Garlic cloves, slivered
1 sm Onion, chopped
1 Carrot, chopped
5 oz Canned baby clams
2 tb Dry white vermough or wine
1/3 c Fresh parsley, chopped
1 pn Pepper
1/4 c Parmesan, freshly grated
1/2 lb Linguine
1 tb Butter
3 Garlic cloves, slivered
1 sm Onion, chopped
1 Carrot, chopped
5 oz Canned baby clams
2 tb Dry white vermough or wine
1/3 c Fresh parsley, chopped
1 pn Pepper
1/4 c Parmesan, freshly grated
In large pot of boiling saltedwater, cook linguine for about 8-10 minutes or until tender but firm. Drain pasta and return to pot.
Meanwhile, in nonstick skillet, heat butter over medium heat; cook garlic, onion and carrot, stirring occasionally, for about 4 minutes or until softened. Pour in liquid from clams; add vermouth. Bring to boil; boil for 3 minutes or until sauce is reduced by half and slightly thickened. Add clam, parsley and pepper; return to boil.
Pour over pasta. Add half of the Parmesan; toss to coat. Serve sprinkled with remaining Parmesan. Per Serving: about 615 calories, 29 g protein, 12 g fat, 96 g carbohydrate very high
Meanwhile, in nonstick skillet, heat butter over medium heat; cook garlic, onion and carrot, stirring occasionally, for about 4 minutes or until softened. Pour in liquid from clams; add vermouth. Bring to boil; boil for 3 minutes or until sauce is reduced by half and slightly thickened. Add clam, parsley and pepper; return to boil.
Pour over pasta. Add half of the Parmesan; toss to coat. Serve sprinkled with remaining Parmesan. Per Serving: about 615 calories, 29 g protein, 12 g fat, 96 g carbohydrate very high