By: Jodie Shield, RDN

One of my New Year’s resolutions this year was to eat more seafood and to use more  fresh ingredients. Here is a recipe for Linguine with White Clam Sauce that incorporates both. My mom gave me this recipe years ago when I was dating my husband.  It is so amazingly light and delicious, my husband claims it sealed our marriage deal!  I highly recommend that you use freshly squeezed lemon juice and grated lemon rind – the flavor is so much better.  I know you’ll fall in love with my Linguine and White Clam Sauce recipe – my husband sure did! And you’ll also find it and many more recipes on my FREE app Eat Healthy Homemade Meals. Download it not at iTunes or Goggle Play.

 

Linguine with White Clam Sauce

Makes 4 servings

 

Ingredients:

2 cans (10 oz) fancy whole baby clams, premium quality

1 small onion, chopped  (about 1/2 cup)

3 garlic cloves, mined

1/3 cup good olive oil (I love Olio Santo extra virgin olive oil, first cold press)

2 tablespoons butter

2  teaspoons oregano

1/8 teaspoon black pepper

8 oz (half-package) linguine ( I use whole grain)

2 tablespoons fresh parsley (optional)

1 teaspoon freshly grated lemon rind

2 tablespoons fresh lemon juice

Directions:

  • Drain the juice from the clams and set a side.
  • Start boiling a large pot of water for the linguine.  Be sure to toss in a pinch of salt as this will help prevent the noodles from sticking. When the water is boiling, cook the linguine as indicated on the package.
  • Melt the butter and heat the olive oil in a large skillet over medium-high heat.  Add the onions and garlic and sauté until tender, but not brown – about 5 minutes.  Not sure how to sauté? Check out this You Tube video from Better Homes and Gardens.
  • Add the clam juice, oregano, and pepper to the sautéed onions and garlic.  Bring everything to a boil over high heat.  Cook until the sauce is reduced to about 2 cups – this takes about 5 minutes.
  • Lower the heat under the clam juice mixture; add the clams, parsley, lemon rind and lemon juice.  Heat thoroughly.
  • Toss the white clam sauce with the hot linguine and serve.

Nutrition Information per serving:

460 calories, 13.5 grams protein, 46.5 grams carbohydrate, 4 grams fiber, 25 grams fat, 6 grams saturated fat, 28 milligrams cholesterol, 465 milligrams sodium

 

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(1) Reader Comment

  1. I’m trying to contact either Jodie or Mary for a media request but can’t find contact information anywhere. I’d love to set up an interview. I can be reached at my website, above. Hoping to hear from someone soon. Many thanks!

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