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    You are in: Home / Recipes / Linguine With Clams and Bagna Cauda Butter Recipe
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    Linguine With Clams and Bagna Cauda Butter

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Japanese Delight's Note:

    Recipe Courtesy Michael Chiarello 2007 I had posted the recipe for the bagna cauda butter. Guessed on the cooking time...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of salted water to a boil over high heat. Add the pasta.
    2. 2
      While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.
    3. 3
      Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate heat for about 1 minute so the pasta absorbs some of the sauce. Off the heat, add the butter and parsley and toss until the butter melts. Divide among warmed bowls and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Linguine With Clams and Bagna Cauda Butter

    Serving Size: 1 (678 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 995.0
     
    Calories from Fat 320
    32%
    Total Fat 35.6 g
    54%
    Saturated Fat 16.2 g
    81%
    Cholesterol 215.4 mg
    71%
    Sodium 435.0 mg
    18%
    Total Carbohydrate 78.7 g
    26%
    Dietary Fiber 3.2 g
    12%
    Sugars 2.5 g
    10%
    Protein 69.8 g
    139%

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