Linguine with Garlic Clam Sauce Recipe

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Linguine with Garlic Clam Sauce Recipe

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MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (8 ounces) linguine
  • 2 to 3 garlic cloves, minced
  • 5 tablespoons butter or margarine
  • 1/4 cup olive or vegetable oil
  • 1 tablespoon all-purpose flour
  • 2 cans (6-1/2 ounces each) minced clams
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/4 cup minced fresh parsley

Directions

Cook linguine according to package directions. Meanwhile, in a skillet, saute garlic in butter and oil until golden. Stir in flour until blended. drain clams, reserving juice; set clams aside. Gradually add juice to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in clams, cheese and parsley. Cook until cheese is melted and sauce has thickened. Drain linguine; top with clam sauce. Yield: 4 servings.
Originally published as Linguine with Garlic Clam Sauce in Country Woman May/June 2001, p35

Nutritional Facts

1 cup: 584 calories, 38g fat (16g saturated fat), 71mg cholesterol, 494mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 18g protein.

  • 1 package (8 ounces) linguine
  • 2 to 3 garlic cloves, minced
  • 5 tablespoons butter or margarine
  • 1/4 cup olive or vegetable oil
  • 1 tablespoon all-purpose flour
  • 2 cans (6-1/2 ounces each) minced clams
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/4 cup minced fresh parsley
  1. Cook linguine according to package directions. Meanwhile, in a skillet, saute garlic in butter and oil until golden. Stir in flour until blended. drain clams, reserving juice; set clams aside. Gradually add juice to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in clams, cheese and parsley. Cook until cheese is melted and sauce has thickened. Drain linguine; top with clam sauce. Yield: 4 servings.
Originally published as Linguine with Garlic Clam Sauce in Country Woman May/June 2001, p35

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