Recipe courtesy of Cafe Fina
Pasta Fina
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1280
- Total Fat
- 87 g
- Saturated Fat
- 46 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 50 g
- Cholesterol
- 448 mg
- Sodium
- 2305 mg
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1280
- Total Fat
- 87 g
- Saturated Fat
- 46 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 50 g
- Cholesterol
- 448 mg
- Sodium
- 2305 mg
Ingredients
Directions
- Cook linguine in boiling salted water until al dente. Drain and stir 1 to 2 ounces of olive oil into linguine to help prevent pasta from sticking together and set aside. In a large saute pan, combine the butter, clam juice, tomatoes, green onions, baby shrimp, white wine, and black olives. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through.
