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.

Lorrie Hulston Corvin
Recipe by Cooking Light September 2004

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 1 cup pasta mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook linguine according to package directions, omitting salt and fat. Set aside.

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  • 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.

Nutrition Facts

332 calories; calories from fat 19%; fat 7g; saturated fat 3.8g; mono fat 1.7g; poly fat 0.3g; protein 17.1g; carbohydrates 47.5g; fiber 2.2g; cholesterol 39mg; iron 8.5mg; sodium 627mg; calcium 54mg.