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Ingredients
- 3/4 lb linguine
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 x garlic cloves chopped
- 1/4 tsp dry red pepper flakes
- 1 c. clam juice
- 1 1/2 lb small clams, preferably Manila
- 1/4 c. white wine
- 1 can minced clams - (6 1/2 ounce)
- 2 Tbsp. minced Italian parsley
Directions
- Cook linguine in plenty of salted water till al dente, about 10 min.
- Heat oil and butter in large skillet over medium heat. Add in garlic and red pepper flakes and cook till garlic is softened, about 3 to 4 min. Add in clam juice and simmer 5 min.
- Add in fresh clams, cover and cook till clams have opened, about 5 min. Be sure to throw away any which didn't open completely. Remove clams and set aside.
- Add in wine, canned clams and their juice, and parsley. Simmer another 5 min. Toss cooked pasta with sauce and top with fresh clams.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 167 | 27% |
| Total Fat 18.98g | 24% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 591mg | 25% |
| Potassium 968mg | 28% |
| Total Carbs 75.56g | 20% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.43g | 3% |
| Protein 33.81g | 54% |
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