Linguini With Peppery White Clam Sauce Recipe
Servings: 1
Ingredients
- 1 Tbsp. Extra virgin olive oil (up to 2)
- 1 Tbsp. Butter
- 2 x Garlic cloves, chopped
- 1/4 c. Finely minced onion
- 1/4 tsp Crushed dry red pepper
- 2 can Minced clams (approx. 5 or possibly 6 ounces each)
- 1/4 c. Dry white wine
- 1 x Lemon , Juice of
- 2 Tbsp. Minced fresh parsley Coarsely grnd black pepper
- 3/4 lb Linguini (up to 1)
Directions
- 1. Heat oil and butter in a medium skillet over low heat; stir in onion and garlic. Saute/fry over low heat 2 min (don't brown); add in the red pepper; saute/fry 1 minute. Add in the clams with their juice and the wine. Simmer, uncovered, 10 min.
- 2. Meanwhile, cook the linguine in plenty of boiling salted water till al dente, or possibly hard to the bite, about 6 min (or possibly according to package).
- Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1356g | |
| Calories 1583 | |
| Calories from Fat 267 | 17% |
| Total Fat 30.54g | 38% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1940mg | 81% |
| Potassium 2244mg | 64% |
| Total Carbs 264.93g | 71% |
| Dietary Fiber 12.7g | 42% |
| Sugars 11.99g | 8% |
| Protein 49.21g | 79% |
