Pasta with White Clam Sauce

Pasta with White Clam Sauce

4 Reviews
From: EatingWell Magazine, January/February 1997

Here we toss a light clam sauce with whole-wheat pasta and top it with a vibrant combination of lemon zest, parsley and garlic.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 heads garlic
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • ½ tablespoon dried marjoram
  • ⅛ teaspoon crushed red pepper
  • 1 cup dry white wine
  • 3 6-ounce cans chopped clams, drained, juices reserved
  • ¼ cup finely chopped fresh parsley
  • 1 pound whole-wheat linguine, or spaghetti
  • 2 tablespoons lemon juice
  • 2 teaspoons butter
  • Lemon wedges, for garnish
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon freshly grated lemon zest
  • 1 clove garlic, finely chopped


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Rub off excess papery skin from garlic heads without separating cloves, and slice about ½ inch off the top. Place each head on a square of foil (cut-end up). Sprinkle each with 1 tablespoon of water and pinch the edges of the foil together to make a package. Roast until cloves are very soft, 40 to 50 minutes. Unwrap and let cool slightly. Squeeze cloves out of skins into a small bowl; set aside.
  3. Heat oil in a saucepan over low heat. Add shallot and cook until softened, 1 to 2 minutes. Add marjoram and crushed red pepper; cook until aromatic, about 30 seconds. Add wine and bring to a boil. Increase heat to medium-high and cook until mixture has reduced to ¼ cup, 10 to 14 minutes. (The wine will be nearly evaporated.) Reduce heat to low; add reserved clam juice and roasted garlic and whisk until smooth. Stir in clams and ¼ cup parsley; heat gently over low heat. Keep sauce warm.
  4. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
  5. Meanwhile, make gremolata: combine ¼ cup parsley, lemon zest and garlic clove; mix well.
  6. Drain the pasta and transfer to a large, warm serving bowl. Stir lemon juice and butter into clam sauce, and pour over pasta. Toss gently, then sprinkle the gremolata over the top. Serve immediately, with lemon wedges.

Nutrition information

  • Per serving: 286 calories; 4 g fat(1 g sat); 7 g fiber; 48 g carbohydrates; 14 g protein; 41 mcg folate; 14 mg cholesterol; 3 g sugars; 0 g added sugars; 404 IU vitamin A; 10 mg vitamin C; 49 mg calcium; 3 mg iron; 428 mg sodium; 212 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 1 lean meat

Reviews 4

September 10, 2011
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By: sjeter77
Very Bland After spending all that time roasting yummy garlic, I thought this dish would be delicious. But the canned clams just kill this dish. I do not like to use canned products often but did because this recipe called for it. Very disappointing. I had to spice it up a little to finish it. I will stick to fresh clams next time I make this type of dish. Pros: Makes alot, low calorie Cons: Too light of flavor, canned clams are bland
October 04, 2010
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By: EatingWell User
This was a wonderful dish. I made it for my boyfriend as a special dinner because his favorite dinner plate from a local restaurant is linguine and clams with white sauce. We both agreed that this was even better!
August 30, 2010
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By: ann_cookie
Perfect weeknight meal. I used the garlic in the saute and tossed in the parsley and lemon. Delicious for the whole family, including a 7 year old!
September 12, 2009
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By: EatingWell User
This is an easy, wonderful recipe. It impresses people every time.
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