Linguine With White Clam Sauce(Prep Time: 10 Minutes. Cooking: 14 Minutes)
Linguine with white clam sauce offers a delicate, savory flavor profile, combining tender pasta with briny clams, garlic, and Parmesan, perfect for seafood lovers and elegant dinners.
Ingredients
- 8 oz. linguine or spaghetti
- 1 1/2 Tbsp. olive oil ⓘ
- 1/2 small yellow onion, chopped fine ⓘ
- 6 cloves garlic, minced ⓘ
- 2 Tbsp. flour ⓘ
- 1/4 c. dry white wine ⓘ
- 1/4 c. clam juice or low sodium chicken broth ⓘ
- 1 c. low sodium chicken broth ⓘ
- 1 (6 1/2 oz.) can minced clams, drained, rinsed well and drained again ⓘ
- 1/4 c. grated Parmesan cheese
- 2 Tbsp. minced parsley ⓘ
Instructions
- Cook the linguine according to package directions, omitting the salt.
- Rinse with cold water; drain and set aside.
- Heat the olive oil in a heavy 10-inch skillet over moderate heat for 1 minute.
- Add onion and garlic and cook, uncovered, until onion is soft, about 5 minutes.
- Blend in the flour and cook, stirring constantly, for 1 minute.
- Add the wine and cook for 2 minutes, stirring constantly.
- Add the clam juice and chicken broth and cook, stirring, for 4 minutes.
- Stir in the clams and Parmesan cheese.
- Add the reserved linguine and cook for 1 minute, tossing well until heated through.
- Mix in parsley and serve.
Tips & Substitutions
To enhance the flavor of your Linguine With White Clam Sauce, consider using fresh clams instead of canned ones for a more authentic taste. If you don't have dry white wine, a splash of lemon juice can provide acidity. For a gluten-free version, substitute linguine with gluten-free pasta. Additionally, adding a pinch of red pepper flakes can give it a nice kick.
Serving Suggestions
Serve this dish with a simple side salad or garlic bread for a complete meal. A light Sauvignon Blanc pairs beautifully with the clams and wine sauce. For a heartier option, consider serving with Chicken Cutlets With Peppers And Mushrooms. Garnish with extra parsley for a fresh touch.
Storage & Reheating
Leftover Linguine With White Clam Sauce can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce and prevent the pasta from drying out. Gently heat in a skillet over low heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Linguine With White Clam Sauce(Prep Time: 10 Minutes. Cooking: 14 Minutes) contains roughly 376 calories, with 24g protein, 44g carbohydrates, and 15g fat. It is an excellent source of iron (187% of the Daily Value), vitamin C (101% of the Daily Value), and potassium (83% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned clams?
Yes, using fresh clams will elevate the dish significantly. Steam them open before adding to the sauce, and reserve some of the cooking liquid to enhance the clam flavor in your sauce.
What can I substitute for the dry white wine?
If you prefer not to use wine, you can replace it with an equal amount of chicken broth combined with a teaspoon of vinegar or lemon juice to mimic the acidity and depth of flavor.
How can I make this dish spicier?
To add some heat, incorporate red pepper flakes into the olive oil when sautéing the onion and garlic. Start with a small amount and adjust to taste, or serve with hot sauce on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).