Try this Classic Linguine And Clam Sauce recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan heat water until it comes to a boil. Add 1 cup of the reserved clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid. Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately. This recipe yields 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6501 broadcast 05-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-10-1998 Recipe by: Michele Urvater
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 4 servings | ||
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Calories: 660 | ||
Calories from Fat: 660 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.7g | 98 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 17.7mg | 1 % | |
Potassium 69.4mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1g | ||
Protein 1g | 1 % | |
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: 660
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