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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I usually make this in my non-stick wok. | 2. Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown. | 3. Add basil and bay leaf. | 4. Pour in wine, lemon rind, lemon juice and reserved clam juice. | 5. Simmer until reduced a little (by about a third). | 6. Add clams and heat through. | 7. Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley. | 8. Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
bay leaf	1			-	-	-	-
white wine	1/3	cup		-	-	-	-
lemon	1	teaspoon	rind	1.2808	0.4116	0.0486	0.0132
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
baby clam	1	can	drained	-	-	-	-
salt pepper			ground	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
linguine			cooked drained	-	-	-	-

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