Linguine with White Clam Sauce

Linguine with White Clam Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    cup dry white wine

  • 2

    tablespoons chopped fresh parsley

  • 1

    teaspoon chopped fresh thyme

  • OR

  • ¼

    teaspoon dried thyme

  • teaspoon pepper

  • 1

    (6½-ounce) can minced clams drained

  • 4

    cups hot cooked linguine (about 8 ounces uncooked pasta)

  • Thyme sprigs (optional)


Drain baby clams in a sieve over a bowl, reserving juice. 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. Serving Size: 1 cup pasta and about 1/2 cup sauce


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