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Linguine With White Clam Sauce Recipe
|Minced baby clams||24 Ounce (Or Whole Pieces, Three 8 Ounce Cans)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|White wine||2 Tablespoon|
|Linguine||1 Pound (Fresh Or Refrigerated)|
Serving size: Complete recipe
Calories 2414 Calories from Fat 600
% Daily Value*
Total Fat 72 g110.2%
Saturated Fat 9.1 g45.5%
Trans Fat 0 g
Cholesterol 733.4 mg
Sodium 4008.3 mg167%
Total Carbohydrates 282 g94%
Dietary Fiber 11.8 g47.2%
Sugars 6 g
Protein 163 g326.3%
Vitamin A 43.2% Vitamin C 59.2%
Calcium 89.8% Iron 865.6%
*Based on a 2000 Calorie diet
Heat olive oil in 2 quart saucepan over medium heat; add garlic and cook until tender.
Stir in reserved clam juice and remaining ingredients except the clams.
Cook 10 minutes, stirring occasionally.
Stir in drained clams.
Cook sauce until clams are heated through.
Cook linguine in boiling salted water about 3 minutes or according to package instructions.
Serve the linguine topped with the sauce.
Serve with warm bread and Pinot Blanc wine.