- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2009
- 1 1/2 lb fresh littleneck clam
- 1/4 cup dry white wine
- 8 oz linguine
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- 1/4 cup chopped Italian parsley
- 1 pinch hot pepper flakes
- 1 pinch salt
- 1 tablespoon butter
MethodScrub clams; discard any that do not close when tapped. In saucepan, cover and steam clams and wine over high heat until clams open, 4 to 5 minutes. Strain into bowl, reserving broth. Discard any clams that do not open. Set aside.
In large pot of boiling salted water, cook linguine according to package directions until tender but firm; drain.
Meanwhile, in skillet, heat oil over medium-low heat; cook garlic, parsley, salt and hot pepper flakes, stirring occasionally, until garlic is softened but not browned, about 2 minutes.
Add reserved clam broth; bring to boil. Add linguine; boil on high, stirring often, until about 3 tbsp (45 mL) liquid remains, about 2 minutes.
Add clams; toss until heated through. Stir in butter.
Nutritional facts Per serving: about
- Sodium 374 mg
- Protein 21 g
- Calories 588.0
- Total fat 15 g
- Cholesterol 32 mg
- Saturated fat 5 g
- Total carbohydrate 88 g
- Iron 86.0
- Folate 112.0
- Calcium 6.0
- Vitamin A 15.0
- Vitamin C 25.0