Clam, Fennel & Leek Pasta
"From one of our national supermarkets and their free monthly magazine March '17."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (454.5 g)
- Calories 699.7
- Total Fat - 15.9 g
- Saturated Fat - 7.5 g
- Cholesterol - 129.2 mg
- Sodium - 1906.5 mg
- Total Carbohydrate - 86.6 g
- Dietary Fiber - 10.7 g
- Sugars - 0.2 g
- Protein - 51.4 g
- Calcium - 148.7 mg
- Iron - 6 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Rinse clams well in cold water and drain.
Step 2
Melt butter in a large frying pan over medium heat and add the leek and fennel and cook for 8 minutes or until soft and then add wine and cook until it has almost evaporated.
Step 3
Add clams to the pan, cover with a lid and cook for 8 minutes or until the clam shells open.
Step 4
Meanwhile, cook pasta according packet instructions, drain and keep warm.
Step 5
Add cream to the clams, season with cracked black pepper and reheat for 2 minutes.
Step 6
Serve pasta topped with clams and sauce and finish with the fennel fronds and parsley, to serve
Tips
No special items needed.
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