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.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 213 (46%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 107.8mg||33 %|
|Sodium 162.9mg||6 %|
|Potassium 306.6mg||8 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 50g|
|Protein 10.7g||15 %|
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Calories per serving: 463
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