Linguine & Clam Sauce
Yield
24 servingsPrep
10 minCook
10 minReady
140 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
clams
fresh topneck, or 2 small cans chopped clams |
*
|
| ¼ | cup |
olive oil
|
|
| 4 | ounces |
clam juice
|
*
|
| ¼ | cup |
parsley leaves
|
|
| 6 | each |
garlic cloves
|
|
| ¼ | cup |
cheese
grated |
|
| 1 | pound |
pasta, linguine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
clams
fresh topneck, or 2 small cans chopped clams |
*
|
| 59 | ml |
olive oil
|
|
| 115.6 | ml/g |
clam juice
|
*
|
| 59 | ml |
parsley leaves
|
|
| 6 | each |
garlic cloves
|
|
| 59 | ml |
cheese
grated |
|
| 453.6 | 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.
