Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Sunday, August 16 2015

Canned clams and hot cherry peppers tossed with pasta and asparagus make a flavor-packed 20-minute dinner.

ingredients
1    pound   rigatoni
1    bunch  asparagus, ends snapped off and cut into 1-inch pieces
1/4   cup   olive oil
6      cloves garlic, finely chopped
3    cans  (6-1/2 ounces each) clams, drained and 1/2 cup clam juice reserved
2    tablespoons   lemon juice
4      jarred hot cherry peppers, seeded and thinly sliced
1/4   teaspoon   salt
2    tablespoons   unsalted butter
1    cup   Italian parsley, chopped
directions
Bring a large pot of lightly salted water to boil over high heat. Cook pasta following package directions. Add asparagus during last 4 minutes of cooking. Drain.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, until just starting to color, stirring so that garlic does not burn.
Add clam juice and cook 1 minute. Stir in drained clams, lemon juice, cherry peppers and salt. Cook 1 minute or until heated through. Stir in butter and parsley.
Toss the pasta and asparagus with the sauce. Drizzle with additional olive oil if desired. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 421, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 4, carb. (g) 61, fiber (g) 5, pro. (g) 12, sodium (mg) 403, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.