Easy Linguine With White Clam Sauce

Photo: Leigh Beisch
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.


Makes 2 servings (serving size: 1 1/2 cups)

Recipe Time

Prep: 12 Minutes
Cook: 7 Minutes

Nutritional 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


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


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.


Catherine Broihier, MS, RD, and Kimberly Mayone,


July 2006
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