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Ingredientes
- 25 littlenecks (or possibly 18 quahogs)
- 1/2 c. sliced mushrooms
- 1/4 c. extra virgin olive oil
- 2 tbsp. butter
- 2 teaspoon fresh parsley, chopped fine
- 1/2 teaspoon oregano
- Red pepper to taste
- 4 lg. garlic cloves, minced fine
- 1 pound spaghetti
Direcciones
- Open littlenecks, reserve juice and chop littlenecks. Saute/fry mushrooms in extra virgin olive oil and butter. Add in garlic and saute/fry lightly. Be careful not to burn. Add in littlenecks and spices. Bring to boil and simmer for 5 min. Pour over spaghetti.
- Optional: Small shrimp and bay scallops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 93 | 31% |
| Total Fat 10.55g | 13% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 25mg | 1% |
| Potassium 175mg | 5% |
| Total Carbs 43.7g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.12g | 1% |
| Protein 7.77g | 12% |
