You can have this delicious seafood pasta recipe with a white clam sauce ready in just under 40 minutes. Packed full of flavor this Linguine with White Clam Sauce is sure to be a favorite!
Ingredients
- 4 dozen littleneck or cherrystone clams cleaned, see above
- 1/2 cup unsalted butter
- 1/3 cup shallots chopped
- 3 garlic cloves crushed
- 2 tablespoons italian parsley chopped
- 1/2 cup white wine
- juice of 2 lemons
- 1 lemon , cut into wedges, seeds removed
- 10 ounces chopped clams canned and undrained
- 1 pound linguine , cooked al dente according to box directions
- freshly grated parmesan-reggiano cheese
- freshly ground black pepper
Instruction
- In a large Dutch oven or skillet (large enough for pasta and 4 dozen clams), melt the butter over medium heat.
- Add the shallots and garlic. When pungent and soft, add the parsley, white wine, lemon juice and lemon wedges.
- Heat to a simmer for approximately 3-4 minutes. Stir in the chopped clams and juice.
- Add the whole clams and cover to steam for 5 minutes. Clams are ready when they open. Discard any clams shells that did not open.
- Toss the cooked pasta in the sauce and with clams. Using tongs, evenly divide among 4 large pasta bowls. Divide the clams among the bowls and then top with grated cheese and season with freshly ground pepper.
- If you've tried this recipe come back and let us know how it was in the comments or star ratings.
