Cook linguine in large pot of rapidly boiling salted water until just tender but still firm to bite. Meanwhile, melt butter with oil in heavy large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 1/3 cups, about 12 minutes. Stir in clams and all but 1 tablespoon parsley. Simmer until just heated through, about 1 minute. Season with salt and pepper. Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter. Garnish with reserved parsley and serve immediately. Posted to MC-Recipe Digest by Nancy Berry
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4|
|Calories from Fat: 136 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 87.7mg||27 %|
|Sodium 392.7mg||14 %|
|Potassium 473.9mg||12 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 49.4g|
|Protein 10.9g||16 %|
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Calories per serving: 383
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