Pasta with White Clam Sauce

This restaurant-style dish couldn't be easier. It comes together in just 30 minutes but tastes as if it took all day.

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3.0 by 2 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Pasta with White Clam Sauce

Reviews (0)

3.0 by 2 people

Rate This!

Directions

  1. Cook linguine according to package directions; drain. Return linguine to hot pan; cover and keep warm.
  2. Meanwhile, drain clams, reserving juice from one of the cans (you should have about 1/2 cup). Add enough half-and-half to the reserved juice to measure 2-1/2 cups clam liquid. Set clams and clam liquid aside.
  3. In a medium saucepan cook onion and garlic in hot butter over medium heat until onion is tender. Stir in flour, dried oregano (if using), salt, and pepper. Gradually stir in clam liquid. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  4. Stir in drained clams, snipped oregano (if using), parsley, and wine; heat through. Serve clam mixture over warm linguine. Sprinkle with cheese and, if desired, additional fresh oregano.
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Nutrition Facts (Pasta with White Clam Sauce)

  • Per serving:
  • 595 kcal ,
  • 23 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 88 mg chol. ,
  • 369 mg sodium ,
  • 69 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 25 g pro.
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