Linguini with White Clam Sauce

Linguini with White Clam Sauce

62 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Betty Sozio
Recipe by  Betty Sozio

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (62)

Rate This Recipe
SKirkconnell
41

SKirkconnell

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
27

CHARLOTTESOMETIMES

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
27

7BUDGIES

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 744 cal
  • 37%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 98.4 g
  • 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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