Linguini with White Clam Sauce Recipe -
Linguini with White Clam Sauce Recipe
  • READY IN 25 mins

Linguini with White Clam Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. 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.
  2. 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 Reviews

Most Helpful Positive Review
Oct 24, 2006

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.

Most Helpful Critical Review
Sep 15, 2003

this would be good for children, but i found it a bit bland. much better once i added more garlic and a bit of seasoning salt.

Sep 15, 2003

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.

May 09, 2007

Great recipe! My one very small variation was that I added an extra can (10 oz) of whole baby clams without the juice. Highly recommend this one. It is simple, inexpensive, and delicious!

Aug 26, 2008

Wonderful! This was my first time to make clam sauce, and it was so good! I cut down on the fat by using only 2 Tbl. olive oil, and skim milk. I read other reviews and decided to cut way down on the clam juice (I used 3 Tbl.), then added 1/2 cup of wine. Very quick and easy recipe. Serve with a side of steamed broccoli and crusty bread. Thanks for sharing!

Feb 05, 2005

This recipe is easy to prepare, delicious and the ratio of linguine/sauce is perfect! The sauce is better if made the day before or frozen in jars then used over pasta as the flavors will have a chance to blend. Thank you Betty, my boyfriend thinks I can cook, little does he know I just know how to follow directions. ;)

Nov 24, 2007

Great recipe, very easy to make and quick too. I modify it a little by adding about 4 tbsp more white wine and then about a 1/2 cup of a light sweet juice just to cut a heavy taste if you don't want it to be too creamy. To make it chunkier, I added a jar of mushrooms and more clams. Also, I tried substituting evaporated milk light another user suggested and it was even better.

Jul 12, 2007

Really good recipe, but I recommend using less clam juice and more wine so it doesn't have such an overpowering fishy taste.


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  • Calories
  • 744 kcal
  • 37%
  • Carbohydrates
  • 98.4 g
  • 32%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 294 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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