Serves: 4
1. Cook spaghetti as directed on package.
2. While spaghetti is cooking, melt butter in 1 1/2-quart saucepan over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling reduce heat. Simmer uncovered 3 to 5 minutes.
3. Drain spaghetti. Pour sauce over spaghetti toss. Sprinkle with parsley and cheese.
NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 395 (Calories from Fat 145) Fat 16g (Saturated 9g) Cholesterol 65mg Sodium 310mg Carbohydrate 43g (Dietary Fiber 2g) Protein 22g % DAILY VALUE: Vitamin A 18% Vitamin C 10% Calcium 20% Iron 76% DIET EXCHANGES: 3 Starch 2 Medium-Fat Meat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spaghetti with White Clam Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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