Linguine with White Clam Sauce

Cooking Light
4 servings (serving size: 1 cup pasta and about 1/2 cup sauce)


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1 (10-ounce) can whole baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (6 1/2-ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Thyme sprigs (optional)


Drain baby clams in a sieve over a bowl, reserving juice.

Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.

Created date

March 1998

Nutritional Information

Calories 328
Caloriesfromfat 23 %
Fat 8.5 g
Satfat 2.9 g
Monofat 3.7 g
Polyfat 1 g
Protein 18.9 g
Carbohydrate 44.9 g
Fiber 2.4 g
Cholesterol 53 mg
Iron 19.7 mg
Sodium 265 mg
Calcium 75 mg