1/1 Photo of Linguine With White Clam Sauce
The original author of this recipe altered it to reduce the fat and calories. I have had it for a while, but have not tried it yet. It does sound good, though. It yields four servings with one cup pasta and about 1/2 cup sauce for each.
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Units: US | Metric
- 1 (10 ounce) can baby clams, undrained
- 2 tablespoons light butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped (or 1/4 tsp. dry)
- 1/8 teaspoon pepper
- 1 (6 1/2 ounce) can minced clams, drained
- 4 cups hot cooked linguine (about 8 oz. uncooked pasta)
- fresh thyme sprig (optional)
- 1Drain baby clams in a sieve over a bowl, reserving juice.
- 2Heat butter and olive oil in a medium saucepan over medium heat.
- 3Add garlic and saute one minute.
- 4Stir in flour.
- 5Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
- 6Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
- 7Serve clam sauce over pasta.
- 8Garnish with thyme sprigs, if desired.
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Nutritional Facts for Linguine With White Clam Sauce
Serving Size: 1 (306 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 452.6
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 3.4 g
- Cholesterol 53.0 mg
- Sodium 535.6 mg
- Total Carbohydrate 51.7 g
- Dietary Fiber 2.7 g
- Sugars 1.1 g
- Protein 30.8 g