Try this Linguini with Peppery White Clam Sauce recipe, or contribute your own.
Suggest a better description1. Heat oil and butter in a medium skillet over low heat; stir in onion and garlic. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the wine. Simmer, uncovered, 10 minutes. 2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 6 minutes (or according to package). Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper. Posted to EAT-L Digest 21 Jan 97 by Deborah Kirwan
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 136 | ||
Calories from Fat: 106 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 89mg | 3 % | |
Potassium 123.4mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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