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Linguine Alle Vongole

 

5

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

3 each clams
hard-shell, in water
*
½ pound pasta, linguine
or spaghetti
2 tablespoon butter
or margarine
2 tablespoon olive oil
1 Sm onions
finely chopped
*
3 cloves garlic
minced or pressed
½ cup white wine
dry
*
1 x salt and black pepper
*
½ cup parsley leaves
chopped fresh

Directions

Place clams and ¼ cup water in a large heavy pan.

Cover and simmer just until clams pop open (5 to 10 minutes).

When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish).

Strain clam broth through a piece of dampened muslin to remove grit; reserve broth.

Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well.

While linguine cooks, place butter and oil in a wide frying pan over medium heat.

When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth.

Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half.

Add clams, season with salt and pepper to taste, and stir in parsley.

Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 21735% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 33mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 11% Vitamin C 13%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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