4 Servings
1/2 cup dry white wine
8 ounces clam juice
8 ounces linguine
2
tablespoons olive oil
1/2 cup finely chopped onions
4 cloves garlic, minced
13
ounces clams, drained, rinsed, minced
2 tablespoons flour
2 tablespoons finely
chopped parsley
2 tablespoons grated Parmesan cheese
In a small saucepan over high heat, combine wine and clam juice. Boil, uncovered,
until mixture is reduced to 1 1/4 cups. Cook linguini according to package directions,
omitting salt. Drain and set aside. Pour olive oil into a small nonstick skillet
over medium high heat. Add onion and sauté until translucent. Add garlic and sauté
2 minutes more. Stir in flour and cook 1 minute. Whisk in hot clam juice mixture
and stir until thickened. Add drained clams and parsley. Cook 2 minutes, stirring
constantly, or until clams are thoroughly heated. Divide pasta into 4 equal portions.
Spoon sauce over pasta, sprinkle with Parmesan cheese and serve immediately.
Amount Per Serving
Calories 471 Calories from Fat 104
Percent Total Calories
From:
Fat 22% Protein 28% Carb. 46%
Nutrient Amount per Serving Value
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Cholesterol 66 mg 22%
Sodium 293 mg 12%
Total Carbohydrate 54 g 18%
Dietary Fiber 0 g 2%
Sugars 0 g
Protein 33 g
Vitamin A 14% Vitamin C 40% Calcium 0% Iron 15%
