Linguine With White Clam Sauce Recipe


Difficulty LevelVery EasyHealth IndexAverage
MethodMain Ingredient


 Dry white wine1⁄2 Cup (8 tbs)
 Clam juice8 Ounce (1 Bottle)
 Linguine8 Ounce
 Olive oil2 Tablespoon
 Finely chopped onion1⁄2 Cup (8 tbs)
 Garlic4 Clove (20 gm), minced
 Flour2 Tablespoon
 Canned minced clams13 Ounce, drained, rinsed (2 Cans, 6 1/2 Ounce Each)
 Finely chopped fresh parsley2 Tablespoon
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1869 Calories from Fat 411

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 11 g54.8%

Trans Fat 0 g

Cholesterol 340 mg

Sodium 1810.7 mg75.4%

Total Carbohydrates 188 g62.5%

Dietary Fiber 8.9 g35.7%

Sugars 8 g

Protein 141 g282.5%

Vitamin A 101.3% Vitamin C 222.5%

Calcium 87.2% Iron 624.3%

*Based on a 2000 Calorie diet


In a small saucepan over high heat, combine wine and clam juice.
Boil, uncovered, until mixture is reduced to 1 1/4 cups.
Cook linguine according to package directions, omitting salt.
Drain and set aside.
Pour olive oil into a small nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and saute 2 minutes more.
Stir in flour and cook 1 minute.
Whisk in hot clam juice mixture and stir until thickened.
Add drained clams and parsley.
Cook 2 minutes, stirring constantly, or until clams are thoroughly heated.
Divide pasta into four equal portions.
Spoon sauce over pasta, sprinkle with Parmesan and serve immediately.