Linguine Alle Vongole *** (Btvc62a) Recipe
Servings: 4
Ingredients
- 3 x Hard-shell clams small in
- 1/2 lb spaghetti">Linguine or possibly spaghetti Salted water
- 2 Tbsp. Butter or possibly margarine
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion finely minced
- 3 c. Garlic chopped or possibly pressed
- 1/2 c. Dry white wine Salt and pepper
- 1/2 c. Parsley minced fresh
Directions
- Place clams and 1/4 c. water in a large heavy pan.
- Cover and simmer just till clams pop open (5 - 10 min). When cold sufficient 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 till al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add in onion and cook, stirring often, till soft. Fold in garlic, wine, and strained clam broth.
- Bring to a boil, stirring occasionally, and cook till liquid is reduced by about half. Add in clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a hot serving platter. Spoon warm sauce over linguine. Garnish with reserved clams in shells, if you wish.
- Serves
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 462 | |
| Calories from Fat 122 | 26% |
| Total Fat 13.88g | 17% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 64mg | 3% |
| Potassium 547mg | 16% |
| Total Carbs 73.6g | 20% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.13g | 2% |
| Protein 13.48g | 22% |
