Quick Linguini in Clam Sauce

Quick Linguini in Clam Sauce                               Serves 4


  • 8 ounces dry linguini

    Quick Clam Linguini white sauce and fresh dill lots of baby clams - Easy and Fast

    Quick Clam Linguini
    white sauce and fresh dill
    lots of baby clams –
    Easy and Fast

  • 6 quarts of water
  • 2 tablespoon kosher salt (maybe more)
  • drizzle of extra virgin olive oil
  1. Bring water to boil in a large pasta pot
  2. When boiling add salt.  Taste water.  If it tastes like the sea, good!  If not, add more salt,
  3. Then add the pasta.
  4. Cook until pasta is al dente about 9-10 minutes.
  5. Drain, toss with a drizzle of olive oil and set aside, (over hot water, if necessary) covered, to keep warm.

Clam Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 ounces of clam juice
  • 4 ounces good chicken stock
  • 1/2 cup dry white wine
  • 1 teaspoon granulated garlic (or fresh, if you prefer, but use less)
  • 2 teaspoons sea salt
  • 1 teaspoon white pepper
  • 16 ounces of cooked baby clams
  • 3 ounces heavy cream
  • 1/2 c. Parmigiano Reggiano.
  • 2 tablespoons freshly chopped dill fronds (optional) for garnish
  1. Melt butter in a medium boiler
  2. Add flour and seasonings and stir, cooking briefly. DO NOT ALLOW TO BROWN.
  3. Add liquids except cream, continue to stir and bring to a boil.  (If sauce is too thick, add a bit more clam juice or chicken stock)
  4. Finally when the sauce is a consistency of a gravy that pleases you,
  5. Add the clams and cream.  Bring to heat.
  6. Toss with the warm linguini and 1/2 c. Parmigiano Reggiano.  Plate and garnish with chopped dill if desired.


Serve with crunchy garlic bread, Caesar salad and a crisp Italian wine for a spot on fabulous quick dinner


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