Search
by Ingredient

Linguine & Clam Sauce

StarStarStarHalf starEmpty star

Submitted by Keish

YIELD

24 servings

PREP

10 min

COOK

10 min

READY

140 min

Ingredients

24 24
EACH EACH CLAMS
fresh topneck, or 2 small cans chopped clams *
¼ 59
CUP ML OLIVE OIL
4 115.6
OUNCES ML/G CLAM JUICE *
¼ 59
6 6
EACH EACH GARLIC CLOVES
¼ 59
CUP ML CHEESE
grated
1 453.6
POUND G PASTA, LINGUINE

Directions

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.

Sauté 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 to 4 minutes until clams are tender.

Add parsley, pour clam sauce over linguine.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 98 27% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 9mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Email this recipe