Linguini with White Clam Sauce

61 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.” - by Betty Sozio

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Metric US

Original recipe yields 4 servings

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
744 cal
37%

Fat
19.8 g
30%

Carbs
98.4 g
32%

Based on a 2,000 calorie diet

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Reviews (61)

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SARBAR

Oct. 24, 2006

"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...." See more"

CHARLOTTESOMETIMES

Sep. 15, 2003

"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...." See more"

7BUDGIES

Sep. 15, 2003

"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...." See more"

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