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Name: Linguine with Garlicky Clam Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz Linguine cooked; 3 tablespoons Butter; 5 tablespoons Olive oil; 3 10-oz cans whole baby clams drained, juice reserved; 1/2 cup Dry white wine; 1 large Carrot coarsley chopped; 2 tablespoons Fresh oregano or 1-1/2 t. dried; 1/2 cup Fresh Italian parsley minced; Salt and pepper to taste; 6 large Garlic cloves minced

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INGREDIENTS

12 oz Linguine ; cooked
3 tablespoons Butter
5 tablespoons Olive oil
3 10-oz cans whole baby clams ; drained, juice reserved
1/2 cup Dry white wine
1 large Carrot ; coarsley chopped
2 tablespoons Fresh oregano ; or 1-1/2 t. dried
1/2 cup Fresh Italian parsley ; minced
Salt and pepper to taste
6 large Garlic cloves ; minced

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 4 Servings

Calories: 463
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 %
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: 463

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