Linguine Alla Vongole

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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Nutrient	Quantity
Total fats	60.9572 g
Protein	72.4432 g
Carbohydrates	49.5286 g
Energy	1003.5037 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4902 g
Water	282.9369 g
Aspartic acid	7.5441 g
Calcium, Ca	669.3086 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0136 g
Lutein + zeaxanthin	2.88 g
Fiber, total dietary	11.538 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0034 g
Carotene, beta	0.9 g
Niacin	8.4272 mg
Fatty acids, total saturated 18:4	0.0034 g
Vitamin A, RAE	309.8969 g
Fatty acids, total trans-polyenoic	0.0034 g
Arginine	7.4013 g
Riboflavin	0.7679 mg
Fatty acids, total trans-polyenoic 22:4	0.017 g
Tocopherol, beta	0.0681 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.051 g
Fatty acids, total saturated 20:1	0.1042 g
Glutamic acid	12.5619 g
Sodium, Na	2137.2423 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2409 g
Total lipid (fat)	60.9572 g
Manganese, Mn	2.3387 mg
Proline	2.6952 g
Fatty acids, total saturated 16:0	5.5405 g
Fatty acids, total polyunsaturated 16:1 t	0.0272 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0919 g
Choline, total	225.3904 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0476 g
Fatty acids, total polyunsaturated 18:1 t	0.0204 g
Sugars, total	0.18 g
Serine	3.5477 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	2.593 g
Fatty acids, total saturated 20:4 undifferentiated	0.0374 g
Vitamin B-6	0.4351 mg
Selenium, Se	106.6969 g
Ash	12.464 g
Vitamin D	3.4033 IU
Fatty acids, total saturated 18:1 undifferentiated	21.6826 g
Pantothenic acid	1.4438 mg
Phenylalanine	3.0715 g
Copper, Cu	2.1758 mg
Thiamin	1.6266 mg
Retinol	306.2969 g
Methionine	2.1589 g
Iron, Fe	8.8313 mg
Carbohydrate, by difference	49.5286 g
Phosphorus, P	1603.7931 mg
Folate, total	135.1565 g
Tocopherol, gamma	3.0289 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1463 g
Alanine	4.1529 g
Cholesterol	102.099 mg
Valine	3.7751 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0034 g
Fatty acids, total saturated 18:2 undifferentiated	24.9689 g
Glycine	3.6781 g
Fatty acids, total saturated 14:0	0.1712 g
Zinc, Zn	7.5125 mg
Isoleucine	3.3168 g
Tocopherol, delta	1.2933 mg
Fatty acids, total saturated 12:0	0.0136 g
Fatty acids, total polyunsaturated	25.945 g
Tocotrienol, gamma	0.034 mg
Fatty acids, total polyunsaturated 17:1	0.1157 g
Leucine	5.7762 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0034 g
Tocotrienol, alpha	0.1021 mg
Vitamin A, IU	1103.0095 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0238 g
Folate, DFE	135.1565 g
Tryptophan	1.1776 g
Vitamin C, total ascorbic acid	5.616 mg
Fatty acids, total polyunsaturated 16:1 c	0.0408 g
Fatty acids, total polyunsaturated 18:1 c	0.1838 g
Fatty acids, total saturated 20:0	0.0136 g
Starch	4.7646 g
Tyrosine	2.9416 g
Vitamin B-12	38.3892 g
Vitamin K (phylloquinone)	0.9867 g
Fatty acids, total saturated	8.7188 g
Histidine	1.6701 g
Fatty acids, total monounsaturated	22.1628 g
Threonine	3.2974 g
Folate, food	135.1565 g
Fatty acids, total polyunsaturated 17:0	0.0272 g
Fatty acids, total polyunsaturated 24:0	0.0034 g
Vitamin E (alpha-tocopherol)	2.3286 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2178 g
Fatty acids, total trans	0.051 g
Fatty acids, total trans-monoenoic	0.0476 g
Magnesium, Mg	184.3627 mg
Lysine	4.5562 g
Potassium, K	725.5317 mg
Cystine	1.0393 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.5 cup	684	31.428	57.6
Sea salt	0	0	0	0
Extra virgin olive oil	0.25 cup	0	0	0
Garlic Clove	6	26.82	5.9508	0.09
cayenne pepper	0	0	0	0
clam	1 can	292.6837	12.1498	3.2672
italian parsley	0.25 cup	0	0	0