Recipe Recipe By Healthy Eating For Families

Linguine with White Clam Sauce

Makes 4 servings


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


  • 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