8 ounces whole-wheat spaghetti
2 tablespoons olive oil
2 small shallots, chopped
3 cloves of garlic, thinly sliced
1 dried red cayenne pepper, broken into pieces (optional)
2 lemons, juiced, mixed with 3/4 cup of water
2 dozen Littleneck or small cherrystone clams (see Ann’s Tips)
3 tablespoons roughly chopped flat-leaf parsley
Sea salt
Calories
336 cals
Fat
8 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
53 g
Sugar
3 g
Fiber
2 g
Protein
18 g
Sodium
467 mg
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