Recipe Details
Ingredients
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1(16 ounce) packagelinguine pasta
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⅓cupextra-virgin olive oil
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2anchovy fillets
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6clovesgarlic, minced
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2tablespoonsunsalted butter
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½cupchopped fresh parsley
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1 ½teaspoonsdried oregano
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½teaspoonred pepper flakes
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½teaspoonground black pepper
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2(10 ounce) canswhole baby clams, drained and juice reserved
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⅓cupwhite wine
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
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Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
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Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories477 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 5g |
27% |
Cholesterol 141mg |
47% |
Sodium 585mg |
25% |
Total Carbohydrate 47g |
17% |
Dietary Fiber 3g |
12% |
Total Sugars 0g |
|
Protein 24g |
48% |
Vitamin C 8mg |
9% |
Calcium 148mg |
11% |
Iron 27mg |
148% |
Potassium 205mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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