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Clam Sauce With Linguine Recipe
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Canned minced clams||13 Ounce|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Basil leaves||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Calories 285 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 39.2 mg
Sodium 117.1 mg4.9%
Total Carbohydrates 21 g6.8%
Dietary Fiber 1.2 g4.6%
Sugars 0.8 g
Protein 16 g31.1%
Vitamin A 9.9% Vitamin C 24.4%
Calcium 7.4% Iron 81.2%
*Based on a 2000 Calorie diet
Drain clams, reserving 1/2 cup juice.
Add reserved clam juice and wine to skillet; bring to a boil.
Cook over medium-high heat 10 minutes or until mixture is reduced by half.
Stir in clams, basil, thyme, salt, and pepper; simmer an additional 5 minutes.
Pour sauce over linguine; toss well before serving.
Sprinkle with parsley.