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Linguine With White Clam Sauce Recipe
|Dry white wine||1⁄2 Cup (8 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Canned minced clams||13 Ounce, drained, rinsed (2 Cans, 6 1/2 Ounce Each)|
|Finely chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1869 Calories from Fat 411
% Daily Value*
Total Fat 49 g75.6%
Saturated Fat 11 g54.8%
Trans Fat 0 g
Cholesterol 340 mg
Sodium 1810.7 mg75.4%
Total Carbohydrates 188 g62.5%
Dietary Fiber 8.9 g35.7%
Sugars 8 g
Protein 141 g282.5%
Vitamin A 101.3% Vitamin C 222.5%
Calcium 87.2% Iron 624.3%
*Based on a 2000 Calorie diet
Boil, uncovered, until mixture is reduced to 1 1/4 cups.
Cook linguine according to package directions, omitting salt.
Drain and set aside.
Pour olive oil into a small nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and saute 2 minutes more.
Stir in flour and cook 1 minute.
Whisk in hot clam juice mixture and stir until thickened.
Add drained clams and parsley.
Cook 2 minutes, stirring constantly, or until clams are thoroughly heated.
Divide pasta into four equal portions.
Spoon sauce over pasta, sprinkle with Parmesan and serve immediately.