Linguine with White Clam Sauce

Cooking Recipes Catalogue

Here's an easy meal you can pull together with ingredients from your pantry.

INGREDIENTS (for 4 servings):


  • Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 328 (23% from fat); FAT 8.5g (sat 2.9g, mono 3.7g, poly 1g); PROTEIN 18.9g; CARB 44.9g; FIBER 2.4g; CHOL 53mg; IRON 19.7mg; SODIUM 265mg; CALC 75m