Linguine with White Clam Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 23%
  • Fat: 8.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 18.9g
  • Carbohydrate: 44.9g
  • Fiber: 2.4g
  • Cholesterol: 53mg
  • Iron: 19.7mg
  • Sodium: 265mg
  • Calcium: 75mg

Ingredients

  • 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)

Preparation

  1. Drain baby clams in a sieve over a bowl, reserving juice.
  2. 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.
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