Linguine in White Clam Sauce

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Linguine in White Clam Sauce

Serving Size: 6

This was the dish I once made for my college roommates (no wonder I was the most wanted roomie on campus!). However, that 1980s version contained a whole stick of butter. Oh my. Those college days are long gone—and so is the artery-clogging dairy.


  • 1 pound whole-wheat linguine
  • 6 cloves garlic, minced
  • 1½ cups dry white wine
  • Three (6.5-ounce) cans minced clams with juice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ cup chopped flat-leaf parsley


  1. Cook the pasta 2 minutes less than called for in the package directions.
  2. In a heavy dry pan, sauté the garlic in ¼ cup of the white wine over low heat for 3 minutes.
  3. Add the remaining wine, clams with juice, red pepper, and salt and cook for 10 minutes. Add the drained pasta to the pan and cook for 3 to 4 minutes.
  4. Remove from the heat, stir in the parsley, and serve piping hot. Perfect with a glass of pinot grigio.
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