Linguine with White Clam Sauce

Linguine with White Clam Sauce
Serves 4

This is a favorite of mine and I’ll bet it’s one of yours or soon will be. Try to use fresh oregano rather than dry; it adds color and does taste better.


10 oz dried linguine or fettuccine
2 6-1/2-oz cans chopped or minced clams
About 2 cups half-and-half, light cream, or whole milk
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 Tbsp butter or margarine
1/4 cup all-purpose flour
2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/4 tsp salt
1/8 teaspoon black pepper
1/4 cup snipped fresh parsley
1/4 cup dry white wine or chicken broth 1/4 cup finely shredded or grated Parmesan cheese

Cook pasta according to package directions. Drain; keep warm.

Meanwhile, drain canned clams, reserving the juice from one of the cans (about 1/2 cup) an add enough of the half-and-half to the reserved clam juice to equal 2 1/2 cups liquid. Set clams and clam juice mixture aside.

In a medium saucepan cook onion and garlic in hot butter over medium heat until tender but not brown. Stir in flour, oregano salt, and pepper.

Add clam juice mixture all at once. Cook and stir until thickened and bubbly and continue cooking and stirrring for 1 minute more. Stir in drained clams, fresh oregano (if using), parsley, and wine or broth. Heat through.

Serve over hot pasta. sprinkled with Parmesan cheese.