Linguine with Clams in White Wine Sauce is...well...amazing! And contrary to what most people think, it’s super easy to make. In just 5 simple steps, you can have this Italian favorite on your dinner table in 15 minutes. Don't wait until next Christmas Eve to cook this one up...it's too good to have just once a year!
Heat the oil and butter in a large saucepan. Once heated, add garlic. Season with salt and pepper. Cook for about a minute until fragrant.
Add the clams (canned and fresh, if using) and the wine and cook on high for about 3-5 minutes. If using fresh, cook clams until they open (discard any that don't), then remove and set aside until later.
Add the broth, clam juice, half the parsley, and the basil. Continue cooking on high until boiling. Then lower heat and simmer for 10-15 minutes. Add the fresh clams back in (if using) during the last 3-4 minutes of cooking.
As the sauce cooks, add the linguine and cook until al dente per the instructions.
Once the linguine is cooked, drain and add to a large pasta bowl. Top the pasta with the clam sauce.
Notes
Serve hot in bowls, sprinkling the rest of the parsley over the dish. Sprinkle with Parmesan cheese and serve with a loaf of bread if desired. Enjoy!