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Linguine With Asian Style Clam Sauce Recipe
|Linguine/Spaghetti||1 Cup (16 tbs) (1 Package)|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Ginger||1 Tablespoon, grated peeled|
|Crushed red pepper||1⁄4 Teaspoon|
|Littleneck clams||3 Dozen, scrubbed|
|Clam juice||10 Ounce (1 Bottle)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon peel strips||3 , cut lengthwise into thin slivers|
|Butter/Olive oil||2 Tablespoon|
|Chopped cilantro leaves||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1210 Calories from Fat 628
% Daily Value*
Total Fat 72 g111.5%
Saturated Fat 22.1 g110.4%
Trans Fat 0 g
Cholesterol 155.2 mg
Sodium 1629.7 mg67.9%
Total Carbohydrates 83 g27.8%
Dietary Fiber 6.8 g27.2%
Sugars 4.3 g
Protein 39 g78%
Vitamin A 35.1% Vitamin C 78.6%
Calcium 16.7% Iron 21%
*Based on a 2000 Calorie diet
Drain linguine, reserving 3/4 cup pasta cooking water.
Return linguine to saucepot.
Meanwhile, in nonstick 12 inch skillet, heat olive oil over medium high heat until hot.
Add garlic and cook until golden.
Add ginger and crushed red pepper; cook 30 seconds, stirring.
To skillet, add clams, clam juice, wine, and lemon peel; heat to boiling.
Reduce heat to medium; cover and cook 10 to 15 minutes, until clams open, removing clams to bowl as they open.
Discard any clams that do not open.
Stir butter and reserved pasta cooking water into broth in skillet.
Stir sauce and cilantro into saucepot with linguine; heat to boiling over high heat.
Reduce heat to low; cook 1 minute.
Add clams; cover and heat through.