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Nutrition Facts
Serving Size 143 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 280 mg 12%
Total Carbohydrate 59 g 20%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 15 g
Vitamin A 15% Iron 20%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Linguini and Clams with White Wine and Garlic

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

16 Oz Central Market Linguine IGP Pasta di Gragnano
2 Tbsp extra virgin olive oil, plus 2 tbsp. extra for sautéing
2 Lb fresh little neck clams
4 Tbsp unsalted butter
4 cloves of garlic, minced
2 sprigs of fresh thyme
1/2 cup(s) dry white wine
2 Tbsp fresh lemon juice, plus more as desired
1/3 cup(s) Italian parsley, roughly chopped
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Cook linguine according to package instructions, drain and set aside. Toss pasta with a little extra virgin olive oil to keep pasta from sticking.
For clams, rinse well under cold water and place clams in a bowl and just cover with cold water.
Let them sit for 15 to 20 minutes to allow them to expel excess sand or dirt. Drain and keep clams cold until ready to use.
Place a large pot with tight fitting lid over medium high heat. Add butter, olive oil, garlic and thyme sprigs.
Sauté until garlic just starts to brown slightly and is fragrant. Add clams and white wine. Place lid on pan and let it come to a simmer.
Allow to cook until clams just start to open, then add pasta and toss to coat. Add lemon juice and fresh parsley.
Season to taste with salt and pepper as needed and garnish with Parmesan cheese or Pecorino Romano as needed for service.


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