Ingredients:
- 4 agnolotti filled with lobster and asparagus ( available fresh or frozen at venda ravioli and other upscale italian markets)
- 4 rhode island littleneck clams
Directions:
- In a pot of boiling water, cook the agnolotti according to directions on the package.
- In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
- Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
- This dish can easily be doubled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.65 Kcal (2192 kJ) | ||
| Calories from fat | 339.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.76g | 58% | |
|---|---|---|---|
| Cholesterol | 29.58mg | 10% | |
| Sodium | 596.05mg | 25% | |
| Potassium | 377.27mg | 8% | |
| Total Carbs | 22.76g | 8% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 20.7mg | 35% | |
| Iron | 0.8mg | 4% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 177 Kcal (741 kJ) | ||
| Calories from fat | 114.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 58% | |
|---|---|---|---|
| Cholesterol | 10mg | 10% | |
| Sodium | 201.47mg | 25% | |
| Potassium | 127.52mg | 8% | |
| Total Carbs | 7.69g | 8% | |
| Sugars | 1.36g | 16% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 1.79g | 11% | |
| Vitamin C | 7mg | 35% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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