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24 servings
suggest servings
| 24 | each | clams | fresh topneck, or 2 small cans chopped clams |
| 1/4 | cup | olive oil | |
| 4 | ounces | clam juice | |
| 1/4 | cup | parsley leaves | |
| 6 | each | garlic cloves | |
| 1/4 | cup | cheese | grated |
| 1 | pound | pasta, linguine |
To prepare fresh clams: Rinse in cold water, place in plastic bag and put in freezer for 2 hours.
Remove clams from shells, reserving clam juice.
Coarsely chop clam meat.
Saute garlic in olive oil until golden in color.
Add juice from clams and bottled clam juice.
Boil gently for 2 minutes.
Add clams and simmer 2-4 minutes until clams are tender.
Add parsley, pour clam sauce over linguine.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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