Linguine With White Clam Sauce Recipe

Name: Linguine With White Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 tablespoon olive oil; 3 garlic cloves, minced; 1 medium yellow onion, diced; 3 tablespoons flour; 1/2 cup dry vermouth; 1 cup bottled clam juice; 1 tablespoon lemon juice (fresh is best); 1 cup whipping cream; 1 teaspoon dried marjoram; 5 green onions, chopped; 2 tablespoons chopped parsley; 1 lb linguine; 5 (6 1/2 ounce) cans chopped clams (Gorton's is a good brand); salt and pepper (not too much salt, the clams are already salty); 1/2 cup parmesan cheese

Servings: persons

3 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 medium yellow onion, diced
3 tablespoons flour
1/2 cup dry vermouth
1 cup bottled clam juice
1 tablespoon lemon juice (fresh is best)
1 cup whipping cream
1 teaspoon dried marjoram
5 green onions, chopped
2 tablespoons chopped parsley
1 lb linguine
5 (6 1/2 ounce) cans chopped clams (Gorton's is a good brand)
salt and pepper (not too much salt, the clams are already salty)
1/2 cup parmesan cheese

1
Heat a large saute pan and add the butter, oil and onion. Cook until the onion is tender and clear. Add the garlic during the last minute so that it doesn't burn. Add the flour and cook together for 1 minute. Add the vermouth, clam juice and lemon juice. Simmer until slightly thickened and add the cream and marjoram. Add the green onions and parsley. Simmer the sauce uncovered for about 5 minutes to reduce and thicken. Cook the pasta until al dente in lightly salted water. Drain well (do not rinse). When pasta is almost done, add the clams with their juice to the sauce and heat to a simmer. Add salt and pepper to taste. Toss the drained pasta in the sauce and add the parmesan cheese.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter, 1 tablespoon olive oil, 3 garlic cloves, minced, 1 medium yellow onion, diced, and more.

Yes, Linguine With White Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With White Clam Sauce

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