1/4
cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
1/4
cup grated Parmesan cheese
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Steps
1
Heat water, salt and reserved clam liquid to boiling in 4-quart Dutch oven. Add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
2
Heat remaining 2 tablespoons butter in 2-quart saucepan. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
3
Pour clam sauce over linguine; add cheese. Toss until evenly coated.
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Crunchy breadsticks and a tossed romaine salad would easily complement this creamy clam dish.
Want to skip the white wine? Use apple juice or chicken broth instead.
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Nutrition Facts
Serving Size:1 Serving
Calories
575
Calories from Fat
235
Total Fat
26 g
Saturated Fat
15 g
Cholesterol
130 mg
Sodium
670 mg
Potassium
700 mg
Total Carbohydrate
52 g
Dietary Fiber
2 g
Protein
35 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
20%
20%
Calcium
22%
22%
Iron
100%
100%
Exchanges:
3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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