Linguine with Clam Sauce Recipe
Servings: 4
Calories: 663kcal
Clam Sauce Recipe- just like at the restaurant, plus see me super easy tips for cleaning clams for any recipe! Buttery broth, chopped and whole clams in an easy shallot, garlic and parsley sauce. Ready in just 40 minutes!
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Equipment
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
Instructions
- 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.
Notes
You can also toss pasta in buttery sauce, cooking for an additional minute to let the pasta soak up broth.
Nutrition
Calories: 663kcal | Carbohydrates: 89g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 29mg | Potassium: 331mg | Fiber: 4g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 17.7mg | Calcium: 47mg | Iron: 1.8mg
