Heat 3 tablespoons oil in heavy large Dutch oven over high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Add remaining 3 tablespoons oil and garlic to Dutch oven. Saute until garlic is tender, about 3 minutes. Add crushed red pepper, then wine and clams. Cover and cook until clams open, about 8 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta well and transfer to large bowl. Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open. Season with salt and pepper. Sprinkle with chives. Serves 4. Bon Appetit August 1995 Per serving: 4267 Calories (kcal); 110g Total Fat; (24% calories from fat); 349g Protein; 405g Carbohydrate; 772mg Cholesterol; 1318mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 37 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3267g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 276 (18%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 327mg||101 %|
|Sodium 123mg||4 %|
|Potassium 925.1mg||24 %|
|Total Carbohydrate 252.9g||74 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 252.4g|
|Protein 51.9g||74 %|
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Calories per serving: 1546
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