Linguine with White Wine Clam Sauce

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Combine reserved clam juice and milk to make 2 cups.
  • Cook onion in butter until tender.
  • Add garlic; cook 30 seconds.
  • Stir in flour,salt, and pepper.
  • Slowly whisk in milk mixture.
  • Cook and stir over medium heat until thickened.
  • Stir in clams, parsley, and wine.
  • Heat through.
  • Serve over cooked linguine and pass around parmesan cheese.
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RECIPE MADE WITH LOVE BY

@Carmen B.
Contributor
@Carmen B.
Contributor
"This is a lighter tasting version if you add milk instead of cream, but is still not for the diet weary."
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  1. aricia
    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!
    Reply
  2. Nickires
    very good, and easy to make.
    Reply
  3. Jodi B.
    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!
    Reply
  4. Carmen B.
    This is a lighter tasting version if you add milk instead of cream, but is still not for the diet weary.
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