Linguine with Clam Sauce
More From Oxmoor House
Amount per serving
- Calories: 293
- Fat: 6.5g
- Saturated fat: 1g
- Protein: 11g
- Carbohydrate: 47.1g
- Fiber: 2.2g
- Cholesterol: 7mg
- Iron: 3.1mg
- Sodium: 450mg
- Calcium: 30mg
- 8 ounces uncooked linguine
- 2 (6 1/2-ounce) cans minced clams, undrained
- 1 1/2 tablespoons olive oil
- 1/3 cup minced shallots (about 2 medium)
- 1 tablespoon bottled minced garlic
- 1/2 cup dry white wine or clam juice
- 2 teaspoons lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/3 cup minced fresh parsley
- 1. Cook pasta according to package directions, omitting salt and fat.
- 2. While pasta cooks, drain clams, reserving 1/2 cup clam juice. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until shallots are tender. Add reserved 1/2 cup clam juice, wine, and next 4 ingredients; bring to a boil. Stir in clams and parsley. Reduce heat, and simmer 3 minutes.
- 3. Drain pasta. Combine pasta and clam mixture; toss well.
- Note: If substituting additional clam juice for dry white wine, the sodium content will be 512 milligrams per serving.
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