Clam, Fennel & Leek Pasta

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From one of our national supermarkets and their free monthly magazine March '17."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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