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Ingredients
- 4 lbs cooked pasta
- 1/2 cups minced garlic
- 1 1/2 cups extra virgin olive oil
- 48 oz clams in juice
- 2 Tbso marjoam
- 2 cups white wine
- 1 cup lemon juice
- 1/4 cup anchovy paste
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup fresh minced parsley
- 1 cup parmesan cheese
Directions
- Drain clams from juice - reserve juice, Heat oil and saute the garlic with the anchovy paste and marjoam. DO NOT BROWN the garlic.
- Add the wine, lemon juice, clam juice, and cook to reduce by half the volume. Add salt and pepper.
- Re-heat the pasta, add the clams to the liquid, and taste for seasoning.
- In batches for service, mix the clam mixture with pasta, top with parmesan cheese and garnish with minced parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4410g | |
| Calories 11590 | |
| Calories from Fat 3469 | 30% |
| Total Fat 393.8g | 492% |
| Saturated Fat 68.46g | 274% |
| Trans Fat 0.0g | |
| Cholesterol 551mg | 184% |
| Sodium 4785mg | 199% |
| Potassium 9639mg | 275% |
| Total Carbs 1450.43g | 387% |
| Dietary Fiber 61.8g | 206% |
| Sugars 59.78g | 40% |
| Protein 454.92g | 728% |
