Bit hit with my son - which says a lot! Easy to make too! I added extra garlic. Next time I'll add some hot paper flakes for a little kick.
Linguine with Clam Sauce
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.
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- 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
- 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.
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