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Ingredients
- 12 ounce Pasta, linguine best
- 3 Tbsp. Butter
- 5 Tbsp. Extra virgin olive oil
- 6 lrg Garlic cloves, chopped
- 3 can Whole baby clams, liquid removed, 10 ounce, all juice reserved
- 1/3 c. Dry white wine
- 1 lrg Carrot, coarse minced
- 2 Tbsp. Fresh oregano, chopped, 1 1/2 tsp dry, crmbld
- 1/2 c. Fresh italian parsley, chopped
- Â Â Salt and pepper
Directions
- Cook linguine in large pot of rapidly boiling salted water till just tender but still hard to bite. Meanwhile, heat butter with oil in heavy large skillet over low heat. Add in garlic and cook till fragrant, about 1 minute. Add in juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil till reduced to 1 1/3 c., about 12 min. Stir in clams and all but 1 Tbsp. parsley. Simmer till just heated through, about 1 minute. Season with salt and pepper. Drain linguine well; add in to skillet of warm clam sauce. Gently toss to blend. Transfer pasta to large serving platter. Garnish with reserved parsley and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 4 servings | |
| Calories 577 | |
| Calories from Fat 239 | 41% |
| Total Fat 27.11g | 34% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 768mg | 32% |
| Potassium 803mg | 23% |
| Total Carbs 67.32g | 18% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.31g | 2% |
| Protein 13.0g | 21% |
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