Linguine with White Clam Sauce

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a less expensive fat option.

parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs can substitute fresh parsley at a lower cost.

Heat 1/3 cup olive oil in a pan.

Add 3 tablespoons of fresh chopped garlic and sauté without overcooking.

Add 2 cans of chopped clams to the pan.

Stir in 1/2 teaspoon crushed red pepper, 1/2 teaspoon oregano, and 1 teaspoon basil.

Add 2 tablespoons of butter and stir.

Pour in 3/4 cup white cooking wine, 1/2 cup chicken broth, and 1 jar of clam juice, then stir.

Bring the mixture to a boil on high heat, which may take a few minutes.

Add 36 frozen little neck clams to the boiling mixture.

Once boiling, add 1 pound of cooked al dente linguine to the pan.

Toss the linguine gently in the sauce, being careful not to leave it in too long.

Plate the linguine, ensuring to include plenty of clams and some of the sauce on top.

Serve with fresh garlic bread and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens