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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. linguine
- 1 Tbsp. cornstarch
- 1/4 cup white wine
- 3 cans clams (6 1/2 ounces each chopped)
- 2 Tbsp. olive oil
- 2 Tbsp. minced garlic
- 1 Tbsp. McCormick Parsley Flakes
- 1/4 tsp. mccormick red pepper, crushed
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Directions
- Cook pasta as directed on package.
- Meanwhile prepare the clam sauce. Mix cornstarch and white wine until blended; set aside. Drain clams, reserving 1 1/4 cups of juice.
- Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute or until very lightly browned. Add 1 1/4 cups reserved clam juice, parsley and red pepper. Gradually stir in cornstarch mixture. Bring to boil. Boil 1 minute, stirring constantly until sauce is thickened. Add clams; cook until heated through.
- Toss sauce with drained pasta. Serve with grated Parmesan cheese, if desired.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol45mg15% |
Sodium80mg3% |
Potassium590mg17% |
Protein26g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A8% |
Vitamin C30% |
Calcium8% |
Iron120% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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