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Linguine with White Clam Sauce Recipe

Linguine with White Clam Sauce Recipe

4 servings

One of Italy's most treasured dishes



1 tablespoon each: minced garlic, olive oil

2 cups bottled clam juice

1 tablespoon cornstarch

1/2 cup dry white wine or clam juice

1 pound shucked clams or 2 cans baby clams, undrained

1 tablespoon lemon juice

1 teaspoon dried basil leaves

1/8 teaspoon ground white pepper

8 ounces linguine, cooked, warm


Saute garlic in oil in medium saucepan, 1 to 2 minutes. Stir in calm juice and heat to boiling; whisk in combined cornstarch and wine. Boil, whisking until thickened, about 1 minute. Add remaining ingredients, except linguine, simmer, covered, until clams are cooked, 5 to 7 minutes. Serve over linguine.


Per Serving:

Calories: 319

% of calories from fat: 18

Fat (gm): 6.5

Saturated fat (gm): 0.6

Cholesterol (gm): 38.6

Sodium (mg): 305

Protein (gm): 23.5

Carbohydrate (gm): 39.1

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