Linguine with White Clam Sauce
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INGREDIENTS
INSTRUCTIONS
In a medium saucepan, saute the garlic in butter. Whisk in the flour and let it bubble. Stir in the liquid from the clams, lemon thyme, parsley and pepper. Simmer 10 minutes. Add clams and heat through. Serve over linguine. Top with Parmesan cheese, if desired, and serve with fresh lemons. Recipe from Michele A. Herrmann/Effort, PA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by Cathy Harned.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Batch (201g) | ||
| Recipe Makes: 1 Batch | ||
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| Calories: 848 | ||
| Calories from Fat: 830 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 92.3g | 123 % | |
| Saturated Fat 58.3g | 292 % | |
| Monounsaturated Fat 23.9g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 244mg | 75 % | |
| Sodium 663.6mg | 23 % | |
| Potassium 147.2mg | 4 % | |
| Total Carbohydrate 7.2g | 2 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 6.4g | ||
| Protein 2.4g | 3 % | |
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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: 848
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