Linguine with Clam Sauce

Linguine with Clam Sauce Recipe
Randy Mayor; Jan Gautro
Store live clams in your refrigerator for up to two days. Clams are a good source of iron; this dish provides almost half of the recommended daily allowance (18 milligrams) for women ages 25 to 50.


6 servings (serving size: about 1 cup pasta mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 332
Caloriesfromfat 19 %
Fat 7 g
Satfat 3.8 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 17.1 g
Carbohydrate 47.5 g
Fiber 2.2 g
Cholesterol 39 mg
Iron 8.5 mg
Sodium 627 mg
Calcium 54 mg


1 (12-ounce) package linguine
3 tablespoons butter
5 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1 (8-ounce) bottle clam juice
2 (6 1/2-ounce) cans minced clams, undrained
24 littleneck clams, scrubbed
1 cup finely chopped parsley
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
Lemon wedges (optional)


Cook linguine according to package directions, omitting salt and fat. Set aside.

Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden.

Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper.

Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.

Lorrie Hulston Corvin,

Cooking Light

September 2004
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