Search thousands of recipes reviewed by home cooks like you.

Linguini with White Clam Sauce

Linguini with White Clam Sauce

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Betty Sozio

Betty Sozio

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SKirkconnell
42

SKirkconnell

10/24/2006

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.

CHARLOTTESOMETIMES
28

CHARLOTTESOMETIMES

9/15/2003

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.

7BUDGIES
28

7BUDGIES

9/15/2003

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.

Similar recipes