Linguini And White Clam Sauce

Name: Linguini And White Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. oil; 1/4 c. butter; 3 Tbsp. parsley, chopped; 1 small onion, chopped; 4 cloves garlic, minced; 1/4 tsp. salt; 1/8 tsp. pepper; 6 drops hot sauce; 2 cans minced or chopped clams and juice; 1 1/2 Tbsp. flour in 1/4 c. water; cooked linguini

Eats Now Editorial Team · 275 kcal · Seafood

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Linguini And White Clam Sauce – a delicious recipe with oil, butter, parsley, onion, garlic, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 c. oil
1/4 c. butter
3 Tbsp. parsley, chopped
1 small onion, chopped
4 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
6 drops hot sauce
2 cans minced or chopped clams and juice
1 1/2 Tbsp. flour in 1/4 c. water
cooked linguini

1
Melt butter and oil; add onion and saute.
2
Add garlic and cook for 2 more minutes.
3
Add remaining ingredients, except linguini and flour/water.
4
Simmer for 5 minutes.
5
Mix flour in water.
6
Add to simmering clam sauce to thicken.
7
Serve over hot pasta.

275

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1/4 c. oil, 1/4 c. butter, 3 Tbsp. parsley, chopped, 1 small onion, chopped, and more.

Yes, Linguini And 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.

Quick Info

Servings
4 servings
Calories
275 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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