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Linguine with Parmesan Clam Sauce


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  • 8 ounces uncooked linguine
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 2 (6-ounce) cans chopped clams, undrained
  • 1/2 cup 2% reduced-fat milk
  • 1 large egg
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/3 cup chopped fresh parsley



Step 1

Cook pasta according to package directions, omitting salt and fat;

While pasta cooks, heat oil in a large skillet over medium heat.
Add onion, thyme, red pepper, and garlic; cook until onion is golden brown (about 6 minutes).
Stir in undrained clams; bring to a boil.
Add pasta to pan.
Combine milk and egg in a small bowl; stir well with a whisk.
Add milk mixture to pan; stir well.
Cook over low heat 5 minutes until milk mixture is thick, stirring constantly (do not boil).
Sprinkle mixture with cheese and parsley.

Serve immediately.


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