Linguine with White Clam Sauce


Quick and easy meal

Fairly cheap

Linguine with White Clam Sauce


For 3 Person(s)


  • 2 Tbsp(s) Butter, unsalted
  • 1 Tbsp(s) Olive Oil
  • 3 Garlic Cloves, minced
  • 1 Tbsp(s) Flour, All Purpose
  • 1/2 cup(s) Dry White Wine
  • 2 Tbsp(s) Parsley, fresh, chopped
  • 1/4 tsp(s) Thyme, dried
  • 1/8 tsp(s) Pepper
  • 10 oz(s) Baby Clams, Whole, drained
  • 6 oz(s) Clams, minced, drained
  • 6 oz(s) Clams, chopped, drained

Linguine with White Clam Sauce Directions

  1. Drain clams and reserve the juice. Melt butter in a medium pan on medium heat (3 of 10). Add oil. Add garlic and saute for 1 minute. Stir in flour. Stir in 1/3 cup of the reserved clam juice, wine, parsley, thyme, pepper and cook for 2 minutes stirring frequently. Add whole, chopped, and minced clams. Heat for 3 minutes. Serve over cooked linguine.


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