Linguine with Clam Sauce Recipe
A rich and creamy Linguine with Clam Sauce recipe combining tender linguine pasta with a flavorful sauce made from clams, garlic, white wine, butter, and cream. Enhanced by fresh parsley, lemon juice, and parmesan cheese, this dish is a comforting seafood pasta perfect for an elegant dinner or a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Dry Ingredients
- 1 lb. linguine
- Kosher salt, to taste
- 1/2 tsp. black pepper
- Freshly grated parmesan cheese, for serving
Seafood & Dairy
- 2 (10-ounce) cans chopped clams, drained and juice reserved
- 1 tbsp. olive oil
- 2 tbsp. salted butter
- 3/4 cup heavy cream
Produce & Herbs
- 4 garlic cloves, minced
- Juice of 1/2 lemon, plus lemon wedges for serving
- 2 tbsp. fresh flat-leaf parsley, chopped, plus more for serving
Liquids
- 3/4 cup white wine
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente, ensuring the pasta has a firm bite. Reserve 1 cup of pasta water, then drain the linguine and keep it warm.
- Prepare the Clam Sauce Base: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter. Add the chopped clams and minced garlic, stirring together. Cook until fragrant and the garlic just begins to brown, about 3 minutes. Pour in the white wine, scraping the skillet’s bottom to deglaze, and cook until the sauce reduces and thickens slightly, about 2 to 3 minutes.
- Build the Sauce: Add 1/2 cup of the reserved clam juice and the remaining 1 tablespoon butter to the skillet, stirring to melt the butter. Reduce heat to medium-low and squeeze in lemon juice. Pour in the heavy cream and sprinkle in the fresh parsley. Season with black pepper, then taste and add salt if needed. Let it simmer gently, stirring frequently, until heated through, about 3 minutes.
- Toss the Pasta with Sauce: Add the cooked linguine directly into the skillet along with 1/4 cup of the reserved pasta water. Toss everything together until the pasta is glossy and thoroughly coated with sauce. Add more pasta water if necessary to reach desired consistency.
- Serve: Plate the linguine with clam sauce, topping with freshly grated parmesan cheese and additional chopped parsley. Garnish with lemon wedges and serve immediately for the best flavor.
Notes
- Be careful not to overcook the linguine; al dente texture is essential for this dish.
- Using both olive oil and butter in the sauce allows for higher cooking temperature without burning the butter.
- The reserved clam juice adds depth and richness; do not discard it.
- If white wine is unavailable, dry vermouth or seafood stock can be used as a substitute.
- Adjust salt carefully since the clams and butter already add saltiness.
- To make it lighter, reduce the amount of heavy cream or substitute with half-and-half.
Keywords: linguine with clam sauce, pasta with clams, creamy clam pasta, seafood pasta, Italian pasta recipe
Find it online: https://thefoodrecipe.com/linguine-with-clam-sauce-recipe/
