Skip to main content
shipping schedule

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.

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
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.

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

Post comment
Email Address

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