Linguine with White Clam Sauce
ounces dried linguine
pint shucked clams or two 6-1/2-ounce cans minced clams
Half-and-half, light cream, or milk
cup chopped onion (1 medium)
cloves garlic, minced
tablespoons margarine or butter
cup snipped fresh parsley
cup dry white wine
cup grated Parmesan cheese
- Cook linguine in lightly salted, boiling water for 8 to 10 minutes or until tender but still firm. Drain; keep warm.
- Meanwhile, chop clams, reserving juice; set clams aside. Strain juice to remove bits of shell. (Or, drain canned clams, reserving the juice from 1 of the cans.) Add enough half-and-half, light cream, or milk to the reserved clam juices to equal 2 cups.
- For sauce, in a medium saucepan cook onion and garlic in margarine or butter until tender but not brown. Stir in flour, oregano, salt, and pepper. Add half-and-half mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley, and wine. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese.
Nutrition Facts(Linguine with White Clam Sauce)
- Per serving:
- 475 kcal cal.,
- 17 g fat
- (7 g sat. fat,
- 85 mg chol.,
- 394 mg sodium,
- 59 g carb.,
- 1 g fiber,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet