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."
photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:




  • Drain baby clams in a sieve over a bowl, reserving juice.
  • Heat butter and olive oil in a medium saucepan over medium heat.
  • Add garlic and saute one minute.
  • Stir in flour.
  • Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
  • Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
  • Serve clam sauce over pasta.
  • Garnish with thyme sprigs, if desired.

Questions & Replies

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  1. I made this for my roommate and he likes it very much. He just wanted more garlic. Since I do not eat clams I can only base it on his word.
  2. Great dish! This is packed with a lot of flavor, and it makes a generous amount of very yummy sauce! Very quick and easy to make too. Thanks for sharing! PAC Fall '12


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