Linguine With White Clam Sauce

Total Time
Prep 10 mins
Cook 20 mins

This is a lighter tasting version if you add milk instead of cream, but is still not for the diet weary.

Ingredients Nutrition


  1. Combine reserved clam juice and milk to make 2 cups.
  2. Cook onion in butter until tender.
  3. Add garlic; cook 30 seconds.
  4. Stir in flour,salt, and pepper.
  5. Slowly whisk in milk mixture.
  6. Cook and stir over medium heat until thickened.
  7. Stir in clams, parsley, and wine.
  8. Heat through.
  9. Serve over cooked linguine and pass around parmesan cheese.


Most Helpful

I love this recipe and make it on a regular basis! I always keep a few cans of clams in my cupboard and use milk instead of cream so the ingredients are always in my house. It's quick to make - boiling the water and cooking the pasta takes me longer than making the sauce. It's great when I'm in a hurry or when I haven't been to the grocery store for a while!

aricia March 26, 2009

very good, and easy to make.

Nickires September 08, 2006

Great linguine vongole! If you enjoy a rich & creamy Alfredo-like sauce loaded with clams, you will enjoy this recipe. I added a pinch of red pepper flakes once the onion & garlic softened & I made sure to cook the flour, salt & pepper for a couple of minutes to get rid of the floury taste. I added in the clam & half & half mixture & with constant whisking it got very thick in about 6 minutes. Everything was done over medium heat. I added some steamed little neck clams for garnish along with some some freshly chopped basil & parsley & some grated parmesan. This is definitely a restaurant caliber pasta sauce, great with a simple green salad & glass of wine!

Jodi B. April 08, 2003

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