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Pasta with Clam Sauce
Ingredients:
- 1 cup fresh, chopped clams (18 cherrystone clams)
- 1 cup clam juice (reserved juice from clams plus water to equal 1 cup)
- ¾ pound of spaghetti
- 6 tablespoons olive oil
- ½ cup non-dairy liquid creamer
- 1 tablespoon finely minced garlic
- 1/3 cup finely chopped parsley
- 2 tablespoons butter
Instructions:
Bring a large pot of water to a boil. Add spaghetti to the pot, & let cook while you prepare the sauce. Cook according to package directions. When cooked, drain and return to pot. Toss with remaining clam juice and non-dairy creamer to prevent sticking. Keep warm over low heat until sauce is prepared. In small skillet, heat oil. Add clams, garlic and parsley and heat for about 30 seconds or until thoroughly hot. Do not cook. Pour over the spaghetti and add butter. Toss. Serve immediately.
Makes 4 servings.
Nutrient Information:
(Based on approximate analysis per serving)
| Calories (per 4 oz. serving) |
662 kcall |
| Protein (g) | na g |
| Carbohydrate | na g |
| Dietary Fiber | na g |
| Total Fat | na g |
| Saturated Fat | na g |
| Cholesterol | na mg |
| Phosphorus | 287 mg |
| Potassium (mg) | 389 mg |
| Sodium (mg) | 128 mg |
Kidney Options is supported by
Fresenius Medical Care
North America