Linguini with White Clam Sauce

Linguini with White Clam Sauce


"This clam sauce is very creamy and there is no butter in it. I get requests for this all the time."


25 m servings 744 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 744 kcal
  • 37%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 98.4g
  • 32%
  • Protein:
  • 42.5 g
  • 85%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.
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  1. 82 Ratings


Very good! Only differences I did was use a can of evaporated fat free milk (gives sauces a faux cream flavor) and about 1/4 cup of parmesan cheese. Defintely one I will make again.

this would be good for children, but i found it a bit bland. much better once i added more garlic and a bit of seasoning salt.

We really enjoyed this sauce. I used apple juice for the white wine as I didn't have any at the time. It turned out great! Thanks, Betty.

Great recipe! My one very small variation was that I added an extra can (10 oz) of whole baby clams without the juice. Highly recommend this one. It is simple, inexpensive, and delicious!

Wonderful! This was my first time to make clam sauce, and it was so good! I cut down on the fat by using only 2 Tbl. olive oil, and skim milk. I read other reviews and decided to cut way down ...

This recipe is easy to prepare, delicious and the ratio of linguine/sauce is perfect! The sauce is better if made the day before or frozen in jars then used over pasta as the flavors will h...

Great recipe, very easy to make and quick too. I modify it a little by adding about 4 tbsp more white wine and then about a 1/2 cup of a light sweet juice just to cut a heavy taste if you don't...

Really good recipe, but I recommend using less clam juice and more wine so it doesn't have such an overpowering fishy taste.

This was really different from how I'm used to making this dish, but we all enjoyed it very much. I used fat free half and half and in addition to the fresh garlic, I also added garlic and onion...