Linguine with White Clam Sauce #2
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INGREDIENTS
INSTRUCTIONS
Heat butter and olive oil; reserve 2 tablespoons of this mixture. Add chopped scallions and saute briefly. Add parsley, oregano, basil, crushed garlic, salt, pepper and clam juice drained from clams; simmer briefly. Add canned clams and then keep hot. Boil linguine; drain and return to pot in which it was boiled. Add reserved 2 Tablespoons olive oil and melted butter mixture, toss noodles and add 4 tablespoons grated parmesan cheese. Add a small amount of cornstarch and water mixed together if necessary for thickening sauce. Pour over noodles. Serve. From a book of my mothers (Judy Hosey) titled
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (34g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 236 | ||
| Calories from Fat: 236 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.3g | 35 % | |
| Saturated Fat 15g | 75 % | |
| Monounsaturated Fat 8.4g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 60.7mg | 19 % | |
| Sodium 163.4mg | 6 % | |
| Potassium 19.7mg | 1 % | |
| Total Carbohydrate 0.8g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.7g | ||
| Protein 0.4g | 1 % | |
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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: 236
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