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Name: Linguine with Clams and Lemon
Prep time: 30 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 12 ounces Linguine pasta; 2 tablespoons Olive oil; 4 tablespoons Butter Divided; 4 cloves Garlic Thinly sliced; 2 large Shallots Thinly sliced; 1/2 cup White wine; 1 +1/4 pounds Frozen or canned clams drained; 1 Lemon Zest and Juice; Kosher Salt and Groud Black Pepper; Fresh Basil Leaves Torn; Romano Cheese Grated

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INGREDIENTS

12 ounces Linguine pasta
2 tablespoons Olive oil
4 tablespoons Butter ; Divided
4 cloves Garlic ; Thinly sliced
2 large Shallots ; Thinly sliced
1/2 cup White wine
1 +1/4 pounds Frozen or canned clams ; drained
1 Lemon ; Zest and Juice
Kosher Salt and Groud Black Pepper
Fresh Basil Leaves ; Torn
Romano Cheese ; Grated

Servings

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions for al dente pasta. Drain the pasta and set aside.

Meantime, in a deep skillet over medium high, heat the olive oil and 2 tablespoons of butter. Add the garlic and shallots, then cook until beginning to brown and smell toasty, about 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Add the clams and cook for 1 minute. Stir in the remaining 2 tablespoons of butter and the lemon juice.

Add the cooked pasta and stir for 1 to 2 minutes. Season with salt and pepper, then serve topped with lemon zest, basil ad Romano Cheese.

NOTES

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Linguine with Clams and Lemon

12 ounces Linguine pasta
2 tablespoons Olive oil
4 tablespoons Butter Divided
4 cloves Garlic Thinly sliced
2 large Shallots Thinly sliced
1/2 cup White wine
1 +1/4 pounds Frozen or canned clams drained
1 Lemon Zest and Juice
 Kosher Salt and Groud Black Pepper
 Fresh Basil Leaves Torn
 Romano Cheese Grated

Bring a large pot of salted water to a boil.  Add the linguine and cook according to package instructions for al dente pasta.  Drain the pasta and set aside.
     Meantime, in a deep skillet over medium high, heat the olive oil and 2 tablespoons of butter.  Add  the garlic and shallots, then cook until beginning to brown and smell toasty, about 4 minutes.  Add the wine and cook until reduced by half, about 1 minute.  Add the clams and cook for 1 minute.  Stir in the remaining 2 tablespoons of butter and the lemon juice.
     Add the cooked pasta and stir for 1 to 2 minutes.  Season with salt and pepper, then serve topped with lemon zest, basil ad Romano Cheese.

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 4 Servings

Calories: 477
Calories from Fat: 132 (28%)

Amt Per Serving		% DV

	Total Fat 14.6g	19 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.1g
Cholesterol 30.5mg		9 %
Sodium 93.1mg		3 %
Potassium 375.9mg		10 %
Total Carbohydrate 74.2g		22 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 70.1g
Protein 12.7g		18 %
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.

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Calories per serving: 477

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