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    You are in: Home / Recipes / Linguine With Light Clam Sauce Recipe
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    Linguine With Light Clam Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Abby Girl's Note:

    This is, by far, one of the best "light" recipes I have come across in all the years I have been cooking....I found this way back in the "80's and am still using this favorite. This extremely versatile recipe is on my "go to list" when I need something fast, easy and tasty! I make sure that I am always stocked with clams in the cupboard and cream cheese in my fridge/freezer. This recipe is also handy for cleaning out all those little "its and bits" of vegetables. Don't use too much mushrooms or it will give a "grey" appearance to the dish

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    Units: US | Metric


    1. 1
      In a large pot, cook the linguine, reserving some of the pasta water.
    2. 2
      Drain the clams, reserving the liquid. Set aside.
    3. 3
      In a large skillet, cook the onion, thyme, hot pepper flakes in 1/3 cup of the clam liquid over medium heat for about 3 - 5 minutes or until onion is cooked.
    4. 4
      Add the other vegetables and cook until tender crisp. Add more clam liquid if necessary. Stir in cream cheese and melt.
    5. 5
      Just before serving, add the clams, salt and pepper.
    6. 6
      Combine the pasta, the clam sauce and the parmesan cheese. Add more clam liquid or pasta water if necessary.

    Ratings & Reviews:


    Nutritional Facts for Linguine With Light Clam Sauce

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 509.3
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 6.0 g
    Cholesterol 34.3 mg
    Sodium 536.0 mg
    Total Carbohydrate 81.7 g
    Dietary Fiber 4.9 g
    Sugars 5.1 g
    Protein 21.6 g

    The following items or measurements are not included:

    mixed mushrooms

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