Linguini with White Clam Sauce

SUBMITTED BY: Betty Sozio PHOTO BY: katphu

"This clam sauce is very creamy and there is no butter in it. I get requests for this all the time."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (16 ounce) package linguine pasta
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 1/2 cups milk
2 tablespoons white wine
1/2 teaspoon chopped fresh parsley
1/4 teaspoon pepper
1/4 teaspoon salt

READ REVIEWS (27)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 15, 2003 by 7BUDGIES

We really enjoyed this sauce. I used apple juice for the white wine as I didn't have any at the time. It turned out great! Thanks, Betty.

10 users found this review helpful

Reviewed on Oct. 24, 2006 by SARBAR

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.

6 users found this review helpful

Reviewed on Apr. 14, 2007 by LINDA MCLEAN

This was really different from how I'm used to making this dish, but we all enjoyed it very much. I used fat free half and half and in addition to the fresh garlic, I also added garlic and onion powders and a sprinkling of fresh chopped parsley. Also added more wine than suggested. Lovely recipe Betty and thanks!

5 users found this review helpful

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