Linguini with White Clam Sauce61 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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 744 cal
- 19.8 g
- 98.4 g
Based on a 2,000 calorie diet
Reviews (61)Rate This Recipe
"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"
"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"
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