Creamy Linguine & Clam Sauce with Sage

{a twist on the original}


Linguine & Clam Sauce is one of my go-to meals at any Italian restaurant.  It also is a quick and simple weeknight meal.  If you are weird about canned clams, don’t be.  They do not give off a strong fishy smell, they are not slimy, and they are not gritty.  You get a ton of clams for not a whole lot of money.  Obviously, you can use real clams for this recipe, but that hurts my wallet and isn’t as quick to prepare.

I added my spin to the traditional white wine based sauce.  I used a bit of fat free milk to add creaminess to the sauce.  Also, fresh chopped sage gave that hint of wintry goodness that I can’t seem to get enough of right now.


This recipe can easily be adapted to your preferences.  Afraid of the clams?  Add chicken or shrimp.  Want a tomato based sauce?  Use canned, diced tomatoes instead of wine.  Sage too strong?  Use thyme or parsley.  The beauty of pasta dishes is that they can be altered in so many ways and still taste delicious.  This recipe is no exception, but in my opinion it needs no adjustments 🙂  Make my Copycat Olive Garden Bread Sticks and you will think you’ve apparated (Harry Potter, anyone?) to Italy.


Sara’s Linguine & Clam Sauce

Hands on Time:  30 minutes   ///   Cook Time:  30 minutes   ///   Servings:  4   ///   WW+Pts:  9

1/2 lb linguine, cooked
1 (10oz) can of whole clams, juice reserved [I used Bumble Bee]
1 Tbsp unsalted butter
1/2 cup white wine
1 Tbsp Urban Accent Mushroom Truffle Hunt
1 cup fat-free milk
1 Tbsp flour
2 tsp oregano
1/2 lemon
1/4 cup minced onion
1 Tbsp chopped, fresh sage
pinch of cayenne pepper
salt and pepper

1.  Heat a large pan over medium heat.  Add the butter and once melted add the onion.  Saute about 5 minutes or until soft.
2.  Add the garlic and saute 1 minute.
3.  Add the Urban Accents seasoning and clam juice.  Bring to a boil.
4.  Add the wine and oregano. Reduce to a simmer in add the clams.
5.  Mix the flour and milk together until combined and no clumps remain.
6.  Slowly add the milk and flour mixture to the clam sauce.
7.  Stir in the sage, cayenne, salt and pepper.
8.  Dish the sauce over a portion of the linguine.
9.  Serve with additional sage and shredded parmesan cheese.




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