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Linguine Alle Vongole

 

52

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

3 each clams
*
½ pound pasta, linguine
2 tablespoons butter
or margarine
2 tablespoons olive oil
3 cloves garlic
½ cup white wine
dry
*
½ cup parsley leaves
chopped

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 85g (3.0 oz)
Amount per Serving
Calories 33036% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 49mg 2%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 16g
Vitamin A 16% Vitamin C 20%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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