Linguine with Clams in White Wine Sauce

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!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 549kcal

Author Tom DeVincenzo

Cost 20

Equipment

Large fry pan

Ingredients

2 tbsp olive oil
¼ stick salted butter
4 cloves garlic shaved
1 shallot minced
3 6.5 oz can minced clams optional - a pound of Manila clams to add in
1 cup white wine dry, crisp
2 cup chicken broth low-sodium
2 8 oz bottle clam juice
2 tbsp fresh parsley chopped
1 tsp fresh basil chopped
1 lb linguine
¼ tsp crushed red pepper optional

Instructions

Heat a pot of salted water until boiling.
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!

Nutrition