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Linguine with Olive-Clam Sauce

 

19

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

1 tablespoon olive oil
1 tablespoon butter
or margarine
1 tablespoon garlic
minced
3 tablespoons all-purpose flour
13 ounces clams
chopped, packed in their own juice
½ cup milk
3 tablespoons wine
or 1 tablespoon lemon juice
½ cup olives
ripe, california, coarsely chopped
*
2 tablespoons parsley leaves
minced
1 x salt
*
1 x black pepper
*
4 x pasta, linguine
hot cooked
*

Directions

Heat oil and butter in skillet, add garlic and gently sauté 1 minute over medium-low heat.

Mix in flour until blended. Remove from heat.

Drain clams, saving liquid.

Add milk to liquid to get a measure of 1½ cups.

Add, with clams, to butter mixture.

Cook, stirring until mixture comes to boil and is thickened.

Stir in wines, olives, parsley and salt and pepper to taste.

Heat through.

Serve over pasta.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 40619% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 111mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 8%
Sugars g
Protein 52g
Vitamin A 13% Vitamin C 28%
Calcium 11% Iron 114%
* based on a 2,000 calorie diet How is this calculated?

 

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