Linguine With Peppery White Clam Sauce

1. Heat the oil in a medium skillet over low heat; stir in garlic. Saute over low for 2 minutes (do not brown); add the red pepper; saute 1 minute.

2. Add the clams with their juice; simmer, uncovered for 10 minutes.

3. Meanwhile, cook the linguini in plenty of boiling salted water until al dente, about 6 minutes.

4. Drain, reserving 1/4 cup cooking liquid.

5. Toss the linguine with the clam sauce, pasta cooking liquid, lemon juice and parsley.

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Nutrient	Quantity
Total fats	54.5769 g
Protein	7.2619 g
Carbohydrates	21.0533 g
Energy	595.2135 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4186 g
Water	181.4364 g
Aspartic acid	0.1213 g
Calcium, Ca	69.7496 mg
Lutein + zeaxanthin	457.2818 g
Fiber, total dietary	1.1645 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	532.2765 g
Niacin	0.8414 mg
Vitamin A, RAE	52.1602 g
Arginine	0.0855 g
Riboflavin	0.0773 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.273 g
Sodium, Na	626.631 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6825 g
Total lipid (fat)	54.5769 g
Manganese, Mn	0.1669 mg
Proline	0.0388 g
Fatty acids, total saturated 16:0	6.1352 g
Choline, total	21.1687 mg
Sugars, total	5.7296 g
Serine	0.0383 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.0676 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.2197 mg
Selenium, Se	6.3013 g
Ash	2.0214 g
Fatty acids, total saturated 18:1 undifferentiated	38.5289 g
Pantothenic acid	0.2124 mg
Phenylalanine	0.0386 g
Copper, Cu	0.1497 mg
Betaine	0.054 mg
Thiamin	0.0892 mg
Retinol	8.5 g
Methionine	0.0144 g
Iron, Fe	1.5478 mg
Carbohydrate, by difference	21.0533 g
Phosphorus, P	83.5547 mg
Folate, total	29.7478 g
Tocopherol, gamma	0.4885 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	4950.12 g
Alanine	0.041 g
Cholesterol	14.1667 mg
Valine	0.0489 g
Fatty acids, total saturated 18:2 undifferentiated	5.3061 g
Glycine	0.0379 g
Carotene, alpha	0.0442 g
Fatty acids, total saturated 14:0	0.0012 g
Zinc, Zn	0.5696 mg
Isoleucine	0.0403 g
Fatty acids, total polyunsaturated	5.7588 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0589 g
Vitamin A, IU	917.409 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	29.7478 g
Tryptophan	0.014 g
Vitamin C, total ascorbic acid	22.6208 mg
Phytosterols	119.72 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0211 g
Vitamin B-12	0.3331 g
Vitamin K (phylloquinone)	157.2783 g
Fatty acids, total saturated	7.5093 g
Histidine	0.023 g
Fatty acids, total monounsaturated	39.4474 g
Threonine	0.0353 g
Folate, food	29.7478 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.8833 g
Vitamin E (alpha-tocopherol)	8.1417 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	19.62 mg
Lysine	0.0518 g
Potassium, K	285.7057 mg
Cystine	0.01 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Olive oil	0.25 cup	477.36	0	54
Parsley	2 tablespoons	2.736	0.4811	0.06
Garlic Clove	2	8.94	1.9836	0.03
red pepper flake	0.25 teaspoon	25.2167	0	0.1417
linguine	1	25.2167	0	0.1417
clam juice	1 can	79.68	18.177	0.332
pasta cooking liquid	0.25 cup	25.2167	0	0.1417