Try this Linguine with Peppery White Clam Sauce recipe, or contribute your own.
Suggest a better description1. Heat the oil in a medium skillet over low heat; stir in garlic and onion. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the clams with their juice and the white wine; simmer, uncovered, 10 minutes. 2. Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 6 minutes. Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley. Sprinkle with pepper if desired. Recipe by: Adaptation from 365 Ways to Cook Pasta Posted to EAT-LF Digest by "Deborah Kirwan"
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 270 | ||
Calories from Fat: 26 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61.3mg | 19 % | |
Sodium 24.4mg | 1 % | |
Potassium 236.7mg | 6 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 50.7g | ||
Protein 10g | 14 % | |
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: 270
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