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: 2 tablespoons very light butter; 1 tablespoon canola oil; 1 (10 ounce) can baby clams, undrained; 1 tablespoon all-purpose flour; 3 cloves garlic, minced; ⅓ cup dry white wine (optional); 1 teaspoon fresh thyme, chopped; 2 tablespoons fresh parsley, chopped; ⅛ tablespoon black pepper; 1 can minced clams, drained; 4 cups of hot linguine, cooked (it's about 8 ounces uncooked pasta)

Servings: persons

2 tablespoons very light butter
1 tablespoon canola oil
1 (10 ounce) can baby clams, undrained
1 tablespoon all-purpose flour
3 cloves garlic, minced
⅓ cup dry white wine (optional)
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
⅛ tablespoon black pepper
1 can minced clams, drained
4 cups of hot linguine, cooked (it's about 8 ounces uncooked pasta)

1
Drain baby clams in a pot with the holes in it, over a bowl, reserving the juice.
2
Heat the butter and canola oil in a meduim saucepan over medium heat.
3
Add the garlic,and saute it for 1 minute.
4
Stir in flour.
5
Stir in the reserved juice, wine, parsley, thyme and black pepper.
6
Cook for 2 minutes, stirring constantly.
7
Add the baby clams and the minced clams and cook for 3 minutes.
8
Serve clam sauce over pasta.

104

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 11 ingredients. The key ingredients include: 2 tablespoons very light butter, 1 tablespoon canola oil, 1 (10 ounce) can baby clams, undrained, 1 tablespoon all-purpose flour, 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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