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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Recipe Information
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)
- to taste salt
- to taste black pepper
Instructions
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.
In a large, deep skillet or pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped shallots and cook for 2-3 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
Add the white wine to the skillet and let it simmer for 3-4 minutes, reducing slightly.
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.
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.
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.
Stir in the chopped parsley, lemon zest, and lemon juice for a fresh, bright finish.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 574 mg | 12% | |
*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.
