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Easy Linguine With White Clam Sauce

Photo: Leigh Beisch
Prep time 12 mins
Cook time 7 mins
Yield Makes 2 servings (serving size: 1 1/2 cups)
This healthy version of clam sauce and pasta features canned clams in a light sauce of butter, onion and garlic served over linguine or other pasta of your choice.


  • 4 ounces uncooked linguine
  • 1 tablespoon unsalted butter
  • 1/2 small finely chopped onion (about 1/4 cup)
  • 1/2 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (6 1/2-ounce) cans chopped clams, drained, reserving 2 tablespoons juice
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons shredded Parmesan-Romano cheese, divided
  • 1 scallion, chopped

Nutrition Information

  • calories 595
  • fat 15 g
  • satfat 6 g
  • monofat 4 g
  • polyfat 2 g
  • protein 58 g
  • carbohydrate 55 g
  • fiber 2 g
  • cholesterol 146 mg
  • iron 54 mg
  • sodium 475 mg
  • calcium 255 mg

How to Make It

  1. Cook the linguine according to the package directions. Reserve 2 tablespoons of the pasta water before draining.

  2. While the pasta cooks, make the clam sauce: In a skillet over medium heat, warm the butter until hot, about 2 minutes. Sauté onion and garlic 1 minute. Add salt and pepper; continue to sauté another minute, or until onion is soft and garlic is fragrant but not browned. Add the drained chopped clams and reserved 2 tablespoons clam juice; stir gently to combine, and simmer.

  3. Add reserved 2 tablespoons pasta water to the skillet with the sauce. Stir sauce, and continue to simmer 3 minutes or until slightly thickened.

  4. Toss the linguine with olive oil and divide between two bowls. Top each serving of pasta with half of the clam sauce, 1 tablespoon cheese, and a sprinkling of chopped scallion.