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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Store live clams in your refrigerator for up to two days. Clams are a good source of iron; this dish provides almost half of the recommended daily allowance (18 milligrams) for women ages 25 to 50. Ingredients:
1 (12-ounce) package linguine |
3 tablespoons butter |
5 garlic cloves, minced |
1/2 cup dry white wine |
1/2 teaspoon salt |
1 (8-ounce) bottle clam juice |
2 (6 1/2-ounce) cans minced clams, undrained |
24 littleneck clams, scrubbed |
1 cup finely chopped parsley |
2 tablespoons fresh lemon juice |
1/8 teaspoon freshly ground black pepper |
lemon wedges (optional) |
Directions:
1. Cook linguine according to package directions, omitting salt and fat. Set aside.
2. Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden.
3. Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper.
4. Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.
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