- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2009
Ingredients
Method
Scrub 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
%RDI
- Iron 86.0
- Folate 112.0
- Calcium 6.0
- Vitamin A 15.0
- Vitamin C 25.0
