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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 doz Little neck clams cleaned, scrubbed Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Finely-minced onions
- 2 Tbsp. Minced garlic
- 1/4 c. Dry white wine
- 1 lb Linguine cooked till tender
- 2 Tbsp. Finely-minced fresh parsley leaves
Directions
- In a large saute/fry pan, with a lid, add in the oil. Heat the oil over medium heat. When the oil is warm, add in the clams. Season with salt and pepper. Cover and saute/fry for 6 to 8 min. Add in the onions, garlic, and wine. Continue to saute/fry for 2 min or possibly till the shells completely open, throw away any shells which don't open. Add in the pasta. Season with salt and pepper. Continue to saute/fry for 2 min. Add in the parsley and mix well.
- Transfer to a large platter. Drizzle with extra virgin olive oil and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 506 | |
| Calories from Fat 74 | 15% |
| Total Fat 8.51g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 319mg | 9% |
| Total Carbs 88.09g | 23% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.96g | 3% |
| Protein 15.28g | 24% |
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