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Linguine Della Mare

Prep time 5 mins
Cook time 15 mins
Yield 4 Servings


  • 8 ounces linguine
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 8 ounces bottled clam juice (1 cup)
  • 1 cup light cream or half-and-half
  • 1 (6 oz.) can lump crabmeat, picked over
  • Salt and pepper
  • 1/2 cup finely grated Parmesan
  • 1/4 cup finely chopped fresh parsley
  • 1 1/2 tablespoons fresh lemon juice
  • Scallion greens, slivered, optional

Nutrition Information

  • calories 567
  • fat 23 g
  • satfat 13 g
  • protein 29 g
  • carbohydrate 68 g
  • fiber 2 g
  • cholesterol 101 mg
  • sodium 089 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions

  2. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in clam juice, and then whisk in cream and bring to a boil, whisking continuously.

  3. Drain pasta in a colander and return to pot. Add cream mixture, crabmeat, and salt and pepper to taste and toss well to coat pasta with sauce. Add Parmesan and parsley and toss again. Sprinkle with lemon juice and, if desired, scallion greens.