Linguine with Creamy White Clam Sauce
Indulge in the coastal flavors of *Linguine with Creamy White Clam Sauce*, a luxurious pasta dish that seamlessly blends fresh briny clams with a velvety, Parmesan-infused cream sauce. This elegant yet approachable recipe layers the richness of garlic, shallots, and dry white wine with the brightness of lemon zest and parsley, creating a perfectly balanced dish. The linguine, coated in the sauce and kissed with a hint of the sea, delivers a silky texture that pairs beautifully with tender, steamed clams. Ready in just 40 minutes, this restaurant-quality meal is perfect for an intimate dinner at home. Serve it with crusty bread and a crisp white wine for a truly unforgettable dining experience.
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Ingredients
- 12 oz linguine pasta
- 2 lb clams (fresh, scrubbed clean)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 small shallots (finely chopped)
- 4 garlic cloves (minced)
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup chicken or clam broth
- 1 cup grated Parmesan cheese
- 3 tbsp fresh parsley (chopped)
- 1 lemon (zested and juiced)
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Prepare a large pot of salted boiling water and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
Step 2
In a large, deep skillet or pot, heat the olive oil and butter over medium heat until the butter is melted.
Step 3
Add the chopped shallots and cook for 2-3 minutes, stirring occasionally, until softened.
Step 4
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
Step 5
Add the white wine to the skillet and let it simmer for 3-4 minutes, reducing slightly.
Step 6
Stir in the heavy cream, broth, and grated Parmesan cheese. Season with salt and black pepper to taste. Allow the sauce to simmer gently for 3-5 minutes until it thickens slightly.
Step 7
Add the clams to the skillet, cover with a lid, and cook for 5-7 minutes, or until all the clams open. Discard any clams that do not open.
Step 8
Add the cooked linguine to the skillet and toss it gently in the sauce to coat. If the sauce is too thick, add some of the reserved pasta cooking water, a little at a time, until desired consistency is achieved.
Step 9
Stir in the chopped parsley, lemon zest, and lemon juice for a fresh, bright finish.
Step 10
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
| Serving size | (2243.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3650.7 |
| Total Fat 186.3g | 0% |
| Saturated Fat 85.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 870.5mg | 0% |
| Sodium 6478.5mg | 0% |
| Total Carbohydrate 232.9g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 13.6g | |
| Protein 188.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1890.7mg | 0% |
| Iron 142.3mg | 0% |
| Potassium 2577.0mg | 0% |
Source of Calories