Linguine with Clam Sauce

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.

Yield: 6 servings (serving size: about 1 cup pasta mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 19%
  • Fat: 7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 17.1g
  • Carbohydrate: 47.5g
  • Fiber: 2.2g
  • Cholesterol: 39mg
  • Iron: 8.5mg
  • Sodium: 627mg
  • Calcium: 54mg

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)

Preparation

  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.
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