| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Zucchini | |
| 4 | Plum tomatoes | |
| 1 | Onion | |
| 2 | Garlic cloves | |
| 2 | T | Olive oil |
| 6 | oz | Fideos, spanish dried coiled |
| vermicelli spaghetti | ||
| broken | ||
| into 2-inch pieces or 6 | ||
| ounces thin noodles | ||
| 1/4 | lb | Hot italian sausage links |
| 1 1/4 | c | Water |
| 3/4 | c | Dry white wine |
| 12 | Hard shelled clams, such as | |
| littlenecks less than 2 | ||
| inches in length | ||
| 1 | T | Chopped fresh parsley leaves |
INSTRUCTIONS
Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate. Chop onion and mince garlic. In a heavy kettle heat oil over moderately high heat until hot but not smoking and saute uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle saute zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. Squeeze sausage from casings into kettle and add onion and garlic. Saute mixture, stirring and breaking up sausage, until browned, about 5 minutes. Add tomatoes, water, and wine and bring to a boil Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. (Discard any unopened clams.) Stir in zucchini and parsley and cook until heated through. Yield: 2 servings Recipe by: Cooking Live Show #CL8976 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1021
Calories From Fat: 461
Total Fat: 51.7g
Cholesterol: 34mg
Sodium: 1662.3mg
Potassium: 1066.2mg
Carbohydrates: 80.6g
Fiber: 4.1g
Sugar: 11.4g
Protein: 30.3g