Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound rigatoni
- 1 bunch asparagus, ends snapped off and cut into 1 inch pieces
- ¼ cup olive oil
- 6 cloves garlic, finely chopped
- 3 cans (6½ oz each) clams, drained and ½ cup clam juice reserved
- 2 tbsp lemon juice
- 4 jarred hot cherry peppers, seeded and thinly sliced
- ¼ tsp salt
- 2 tbsp unsalted butter
- 1 cup Italian parsley, chopped
Directions
Bring a pot of salted water to a boil.
Cook pasta following package directions.
Add asparagus during last 4 minutes of cooking.
Heat oil in a skillet.
Add garlic and cook until just starting to color, stirring.
Add clam juice and cook 1 minutes.
Stir in clams, lemon juice, peppers and salt.
Cook until heated through.
Stir in butter and parsley.
Toss the pasta and asparagus with the sauce.
Drizzle with additional olive oil and serve immediately.
Category:Cathy's Recipes
Category:Rigatoni Recipes
Category:Clam Recipes
Category:Asparagus Recipes
Category:Clam juice Recipes
Category:Pimento Recipes
Category:Garlic Recipes
Category:Italian parsley Recipes