Linguine with Clams and Garlic Cream Sauce Ala Nita Holleman
Indulge in the luxurious flavors of Linguine with Clams and Garlic Cream Sauce Ala Nita Holleman, a seafood lover’s delight that combines tender littleneck or Manila clams with a velvety garlic cream sauce. This elegant yet approachable dish features perfectly al dente linguine tossed with a luscious blend of dry white wine, heavy cream, and fresh lemon juice, elevated with aromatic ingredients like minced garlic, finely diced shallots, and a hint of red pepper flakes for subtle heat. The briny sweetness of the clams is beautifully balanced by the richness of the sauce, while fresh parsley adds a burst of color and freshness. Ready in just 40 minutes, this restaurant-quality recipe is perfect for a special dinner but easy enough for a weeknight. Serve it with crusty bread to sop up every drop of the silky sauce or pair it with a crisp white wine for a truly memorable meal.
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Recipe Information
Ingredients
- 12 ounces linguine
- 2 pounds fresh clams (littleneck or manila, scrubbed clean)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 shallots, finely diced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced and zested
- 0.5 teaspoons red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In a large, deep skillet or Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat until melted.
Add the minced garlic and diced shallots. Sauté for 2-3 minutes, stirring often, until fragrant and softened.
Pour in the white wine and bring to a simmer. Add the clams, cover the skillet with a lid, and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that do not open.
Remove the clams from the skillet and set aside in a bowl, covering with foil to keep warm. Leave the cooking liquid in the skillet.
Add the heavy cream, chicken broth, lemon juice, lemon zest, red pepper flakes, salt, and black pepper to the skillet. Simmer the mixture for 5 minutes until slightly thickened, stirring occasionally.
Return the clams to the skillet along with the linguine and reserved pasta water (start with 1/2 cup and add more as needed). Toss everything gently to combine and coat the pasta in the cream sauce.
Add the remaining tablespoon of butter and the chopped parsley. Stir until the butter melts and the dish is glossy.
Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
Serve immediately, garnished with additional parsley if desired. Enjoy your Linguine with Clams and Garlic Cream Sauce Ala Nita Holleman!
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
