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
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
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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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