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Saturday, July 11, 2009

[Healthy_Recipes_For_Diabetic_Friends] Italian Vongole Sauce - 8g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Vongole Sauce

Recipe By    :
Serving Size : 4    Preparation Time :0:00
Categories : Condiment    LowCal (Less than 300 cals)
LowerCarbs Seafood

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
3    packages clams -- OR 1 pounds clams and 2 pounds mussels
2    garlic cloves -- peeled and crushed
   1/4    cup olive oil
1 1/2    pounds ripe tomatoes -- blanched, peeled and diced
salt and freshly ground pepper to taste
to serve: cooked pasta to serve 4 people
2 tablespoons chopped fresh parsley

Wash shellfish thoroughly and remove beards from the mussels if using. Soak 5 minutes in cold salted water before using.

Place shellfish in a large pan and shake over low heat until shells open. Remove from heat and discard any unopened shells. Remove shellfish from the pan and take about half of them out of their shells.

Saute garlic in the olive oil. Add tomatoes, salt and pepper and cook 10-15 minutes.

Add all shellfish and any juices. Stir to coat with sauce and heat through.

Toss pasta in this mixture and serve sprinkled with the parsley.

Makes 4 servings.

This seaside classic takes its name from the Italian word 'vongola' or clam.. Today mussels are usually used as well as clams. Two kinds of clam are found in Italy. One is small with a yellow shell. The other is larger and better flavored; it is distinguished by a gray shell with a dark blue line through the middle.

Naples is said to be the homeland of Spaghetti Vongole. Some aficionados prefer the sauce 'bianco', or without tomatoes.

Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 163 Calories; 14g Fat (74.4% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0