Linguine With White Clam Sauce

1. Heat butter and oil in pan.

2. Add garlic and cook gently, about 10 minutes.

3. Mix parsley and clams and stir into oil mixture.

4. Cook slightly more, about 3-5 minutes.

5. Remove sauce from heat and toss with cooked linguine.

6. Stir in fresh lemon juice and enjoy!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	226.6057 g
Protein	98.232 g
Carbohydrates	74.994 g
Energy	2640.3367 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7489 g
Water	297.9737 g
Aspartic acid	9.4344 g
Calcium, Ca	1175.1133 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0136 g
Fiber, total dietary	22.32 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0034 g
Fatty acids, total saturated 22:0	0.1393 g
Niacin	15.7217 mg
Fatty acids, total saturated 18:4	0.0034 g
Vitamin A, RAE	321.7 g
Fatty acids, total trans-polyenoic	0.0034 g
Arginine	10.4524 g
Riboflavin	1.4025 mg
Fatty acids, total trans-polyenoic 22:4	0.017 g
Tocopherol, beta	0.1868 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	0.5205 g
Glutamic acid	17.176 g
Sodium, Na	2242.4267 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7732 g
Total lipid (fat)	226.6057 g
Manganese, Mn	3.7858 mg
Proline	3.6512 g
Fatty acids, total saturated 16:0	22.8935 g
Fatty acids, total polyunsaturated 16:1 t	0.0272 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0918 g
Choline, total	239.7407 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0476 g
Fatty acids, total polyunsaturated 18:1 t	0.0204 g
Serine	4.6764 g
Fatty acids, total saturated 18:0	7.1347 g
Fatty acids, total saturated 20:4 undifferentiated	0.0521 g
Vitamin B-6	0.4256 mg
Selenium, Se	108.8 g
Ash	18.528 g
Vitamin D	3.4 IU
Fatty acids, total saturated 18:1 undifferentiated	120.148 g
Pantothenic acid	2.1688 mg
Phenylalanine	4.1696 g
Copper, Cu	4.1342 mg
Betaine	0.108 mg
Thiamin	3.1642 mg
Retinol	314.5 g
Methionine	2.8494 g
Iron, Fe	12.5335 mg
Carbohydrate, by difference	74.994 g
Phosphorus, P	2529 mg
Folate, total	256.45 g
Tocopherol, gamma	3.9224 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1527 g
Alanine	5.2434 g
Cholesterol	116.1667 mg
Valine	4.9142 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0034 g
Fatty acids, total saturated 18:2 undifferentiated	60.2648 g
Glycine	5.104 g
Fatty acids, total saturated 14:0	0.3158 g
Zinc, Zn	13.1533 mg
Isoleucine	4.1946 g
Tocopherol, delta	1.292 mg
Fatty acids, total saturated 12:0	0.0136 g
Fatty acids, total polyunsaturated	62.5594 g
Tocotrienol, gamma	0.034 mg
Fatty acids, total polyunsaturated 17:1	0.2506 g
Leucine	7.3536 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0034 g
Tocotrienol, alpha	0.102 mg
Vitamin A, IU	1209.1333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	256.45 g
Tryptophan	1.633 g
Phytosterols	238.68 mg
Fatty acids, total polyunsaturated 16:1 c	0.0408 g
Fatty acids, total polyunsaturated 18:1 c	0.1836 g
Fatty acids, total saturated 20:0	0.4607 g
Starch	4.76 g
Tyrosine	3.8202 g
Vitamin B-12	38.6353 g
Vitamin K (phylloquinone)	65.7243 g
Fatty acids, total saturated	31.7172 g
Histidine	2.2776 g
Fatty acids, total monounsaturated	122.7356 g
Threonine	4.1536 g
Folate, food	256.45 g
Fatty acids, total polyunsaturated 17:0	0.051 g
Fatty acids, total polyunsaturated 24:0	0.0034 g
Vitamin E (alpha-tocopherol)	17.9517 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.227 g
Fatty acids, total trans	0.051 g
Fatty acids, total trans-monoenoic	0.0476 g
Magnesium, Mg	300.6667 mg
Lysine	5.1886 g
Potassium, K	1216.2467 mg
Cystine	1.459 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	0	0	0
Butter	1 cup	1368	62.856	115.2
Garlic	4 cloves	0	0	0
Olive oil	0.5 cup	954.72	0	108
Parsley	1 bunch	0	0	0
clam	12 ounces	292.4	12.138	3.264
linguine	1	25.2167	0	0.1417