Monday, June 23, 2014

Linguine with White Clam Sauce

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I've played around with this recipe quite a bit, and I finally found a combination that both Chris and I love. The key is lots and lots of garlic, big chunks of clams and their juices, using a crisp, dry white wine and topping it off with a dollop of butter to add extra creaminess. The flavors are simple, but each ingredient has a strong flavor that compliments all the rest. I serve this with a sprinkle of fresh Parmesan cheese and some crusty bread. Enjoy!

Printable Recipe


  • 1 lb. linguine
  • 1 tbsp. extra-virgin olive oil
  • 4 tsp. garlic, minced
  • 1 pinch crushed red pepper flakes
  • 2 (6.5 oz.) cans chopped clams, juice reserved
  • 3/4 cup white wine (I used Pinot Grigio)
  • 1 tsp. dried parsley
  • 2 tbsp. butter
  • 1/2 cup Parmesan cheese, grated, for serving

Bring a large pot of water to a boil over medium heat. Drop the linguine into the boiling water and cook until the pasta is al dente.

Meanwhile, coat a large saute pan with the olive oil and add the garlic and red pepper flakes. Bring the pan to a medium heat and cook until the garlic just begins to brown.

Put the clams and their juices in the pan. Add the wine and parsley. Cover the pan and bring it to a boil over medium heat and cook about 5 minutes.

Remove lid. Add the butter and bring the liquid to a boil. Toss in the cooked pasta. Cook the pasta and sauce together for an additional 2-3 minutes. 

Serve with grated Parmesan cheese.

Source: SK Original

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