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.
Cooking Light SEPTEMBER 2004
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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