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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 6 servings |
||
| Calories 317 | ||
| Calories from Fat 230 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 10.7g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 77mg | 3% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 4.5g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.1g | ||
| Protein 17.1g | 34% | |
Linguine Alla Vongole
By: Irishcolleen
Nov 14, 2008
This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. 
Very quick and easy to prepare, using canned chopped clams.
SERVES 6 -8
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup unsalted butter
- 6 fresh garlic cloves, minced
- 1 (28 ounce) can chopped clams, undrained
- 1/4 cup Italian parsley, finely chopped
- sea salt
- cayenne pepper
Directions
1
Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Clams
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: JackieOhNo!
On Sep 23, 2009
This was delicious, and super easy. The only problem I had was finding such a large can of chopped clams. I can only seem to locate 6 oz. cans, so I used 2 10-oz. cans of baby clams and 1 6 oz. can of chopped clams, with all their liquid. It turned out perfectly. We enjoyed this over whole wheat linguine (to minimize the guilt). I will be making this again. Made for Pick A Chef Fall 2009.
From: LeanneF
On Apr 15, 2009
Have just moved to Italy from Oz with the fam and wanted to cook something quick, tasty and Italian. Irishcolleen, your recipe was a life saver as my fussy Italian in-laws loved it. Thanks mate!
From: **Chrissy**
On Nov 22, 2008
Delicious! a garlic lovers pasta dish! I didnt have any parsley so i just went without. still great! very easy as well.
From: Becky in Wisconsin
On Nov 20, 2008
I can see why this is a favorite of yours. My only regret with this is that I forgot the crusty bread. I wished I had that to dunk in the broth. I scaled back the recipe to serve one, with some leftovers, of course. I highly recommend this dish to anyone. Thanks Irishcolleen for posting such a fabulous recipe.
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