ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Linguine with Clam Sauce

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: about 1 cup pasta mixture)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

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

  3. 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.

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