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Add a photoServings: 6
Ingredients
- 24 x Fresh topneck clams or possibly 2 small cans minced clams
- 1/4 c. Extra virgin olive oil
- 4 ounce Bottle of clam juice
- 1/4 c. Parsley
- 6 x Garlic cloves
- 1/4 c. Grated cheese
- 1 lb Linguine
Directions
- To prepare fresh clams: Rinse in cool water, place in plastic bag and put in freezer for 2 hrs. remove clams from shells, reserving clam juice.
- Coarsely chop clam meat.
- Saute/fry garlic in extra virgin olive oil till golden brown in color. Add in juice from clams and bottled clam juice. Boil gently for 2 min. Add in clams and simmer 2-4 min till clams are tender. Add in parsley, pour clam sauce over linguine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 106 | 27% |
| Total Fat 12.05g | 15% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 141mg | 6% |
| Potassium 222mg | 6% |
| Total Carbs 60.56g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.01g | 2% |
| Protein 11.63g | 19% |
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