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Linguine with White Clam Sauce #2

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Submitted by turt

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 2
CANS CANS CLAMS
minced, undrained *
½ 118
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced
½ 2.5
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML BLACK PEPPER
4 946
CUPS ML PASTA, LINGUINE
cooked, hot *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Drain Clams, Reserving Liquid; Set Aside.

Coat A Large Nonstick Skillet With Cooking Spray; Place Over Medium High Heat Until Hot.

Add Onion; Sauté Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min.

Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated.

Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 231 6% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 43mg 2%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 6%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

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