WITH FRESH CLAMS
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 white wine and clams & simmer, uncovered, 10 minutes. Discard any that have not opened.
WITH CANNED CLAMS
As above but use only the juice from the clams when preparing sauce. Add clams at the last minute and heat up. DO NOT OVERCOOK or they will toughen up badly
Meanwhile, cook the linguine in plenty of boiling salted water until al dente, about 6 minutes.
Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley.
This simple recipe is the method I have used for many years and I just love it. Short of using fresh clams it turns out as good as you can get.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 2|
|Calories from Fat: 57 (10%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 146mg||45 %|
|Sodium 85mg||3 %|
|Potassium 613.3mg||16 %|
|Total Carbohydrate 99.7g||29 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 99g|
|Protein 28.4g||41 %|
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Calories per serving: 578
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