Linguini with White Clam Sauce

Linguini with White Clam Sauce

64

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

Ingredients

25 m {{adjustedServings}} servings 744 cals
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Nutrition

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  • 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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Directions

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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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Reviews

64
  1. 82 Ratings

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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.