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Linguine with White Wine Clam Sauce
2 dozen Florida littleneck clams
1/4 cup white wine (may substitute clam juice)
1 teaspoon seafood seasoning
1 dash hot pepper sauce
2 tablespoons parsley, chopped
1 teaspoon lemon juice
5 tablespoons butter, separated into 1 tablespoon size pieces
1/2 pound linguine, cooked and drained


 
Place a large skillet over medium-high heat, and add the Florida clams, wine and seafood seasoning. Steam clams until they open (approx. 3-6 minutes). Remove clams as they open, and set aside. Remove clam meat from shells. Simmer the broth in skillet
until only two tablespoons remain. Remove from heat and add hot sauce, parsley, and lemon juice. Return pan to heat and whisk in the butter one piece at a time until well incorporated. Add cooked pasta and clam meat. Toss to coat pasta.

Yield: 2 servings

Nutrition per serving: Calories 632, Calories from Fat 278, Total Fat 31g, Saturated fat 14g, Cholesterol 94mg, Sodium 759mg, Carbohydrate 63g, Protein 20g.

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