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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Reserve clam juice and strain it through a fine sieve. | 2. In a medium sauce pan, combine 2 tablespoons of the olive oil and the shallots. | 3. Place over moderate heat and saute, stirring frequently, until the shallots are translucent, about 5 minutes. | 4. Stir in the garlic, oregano, and 1/4 teaspoon of the red pepper flakes and saute for 2 minutes. | 5. Pour in the wine and bring to a boil over moderate heat. | 6. Cook until reduced by half, 3 to 5 minutes. | 7. Add the reserved clam juice and boil over moderate heat until reduced by about one-third, 3 to 5 minutes. | 8. Taste and add 1/4 teaspoon more red pepper flakes, if you like. | 9. Reduce the heat to low, stir in the clams, and cook for 2 minutes. | 10. Remove the sauce from the heat and stir in 1/4 cup of the parsley and 1/4 cup of the grated Parmesan. | 11. Stir in the butter until it melts. | 12. Pour sauce over cooked linguine and toss. | 13. Sprinkle with additional parsley and Parmesan cheese and serve right away. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam	1	can	chopped	292.6837	12.1498	49.9264	3.2672
extra virgin olive oil	3	tablespoons		-	-	-	-
shallot	1/3	cup	chopped	38.4	8.96	1.3333	0.0533
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
oregano	1/2	teaspoon	crumbled dried	1.325	0.3446	0.045	0.0214
red pepper flake	1/4 - 1/2	teaspoon	dried	-	-	-	-
white wine	1/2	cup		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.