Linguine with White Clam Sauce

This classic white pasta sauce with clams served is over linguine.

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4 users rated this recipe an average rating of 4.5
Makes:
4 servings
Start to Finish:
25 mins
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Linguine with White Clam Sauce

Ingredients
8
ounces dried linguine
1
pint shucked clams or two 6-1/2-ounce cans minced clams
 
Half-and-half, light cream, or milk
1/2
cup chopped onion (1 medium)
2
2
tablespoons margarine or butter
2
teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4
teaspoon salt
1/8
teaspoon pepper
1/4
cup snipped fresh parsley
1/4
cup dry white wine
1/4
cup grated Parmesan cheese

Directions

  1. Cook linguine in lightly salted, boiling water for 8 to 10 minutes or until tender but still firm. Drain; keep warm.
  2. 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.
  3. 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
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