Linguine with Wine and White Clam Sauce Recipe

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Servings: 4


Cost per serving $1.61 view details
  • 48 little neck clams
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1 lb linguine


  1. Scrub clams under cold running water and discard any that do not open
  2. In a large pan over high heat, heat olive oil and saute the minced garlic until golden. Add the hot pepper flakes, wine, and pepper. Add clams and shake gently to coat with olive oil ,about 30 seconds. Cover pan and continue to cook, shaking pan frequently until clams open. Discard any that do not open. Add the heavy cream and reduce mixture until slightly thickened. Stir in the parsley, thyme, butter. Ad just seasonings with salt/pepper.
  3. Meanwhile cook linguine in a large pot of boiling salted water until al dente (about 8-10 minutes) and drain. Pour pasta into pan with clam sauce and toss together.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 198g
Recipe makes 4 servings
Calories 290  
Calories from Fat 163 56%
Total Fat 18.42g 23%
Saturated Fat 7.13g 29%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 514mg 21%
Potassium 451mg 13%
Total Carbs 18.79g 5%
Dietary Fiber 3.4g 11%
Sugars 10.55g 7%
Protein 2.54g 4%


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