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    • Clam Linguine

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Clam Linguine is an Italian-inspired dish that is easy to prepare and packed with flavour. It is a comforting and satisfying meal that can be enjoyed any time of the year. Combining clams, garlic, olive oil, white wine, butter, cream, and parsley creates a delicious and creamy sauce that is sure to please. This dish is also a great way to use any leftover pasta in the fridge.   
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    Ingredients

    • Clams (2 lbs)
    • Linguine pasta (1 lb)
    • Garlic (2 cloves, minced)
    • Olive oil (2 tablespoons)
    • White wine (1/2 cup)
    • Butter (2 tablespoons)
    • Cream (1/2 cup)
    • Parsley (2 tablespoons, chopped)
    • Salt and pepper to taste

    Method

    • Step-by-step Method: Clam Linguine
    • Fill a large pot with water and bring to a boil for the linguine
    • Scrub and rinse the clams thoroughly under cold water
    • Mince the garlic and chop the parsley
    • In a large sauté pan, heat olive oil over medium heat
    • Add minced garlic to the oil and sauté for 1 minute until fragrant
    • Pour in the white wine and bring to a gentle simmer
    • Add cleaned clams to the pan, cover, and steam 5–7 minutes until all clams open
    • Remove cooked clams from pan with tongs and set aside; discard any unopened clams
    • Reduce the cooking liquid left in the pan by simmering for 2–3 minutes
    • Stir in butter and cream, whisking gently to combine into a smooth sauce
    • Season sauce with salt and pepper to taste
    • Add uncooked linguine to boiling water; cook until al dente according to package directions
    • Drain the pasta, reserving a small cup of pasta water
    • Add drained linguine directly to the clam sauce pan, tossing to coat
    • If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached
    • Return the cooked clams to the pan and toss gently with the pasta
    • Sprinkle chopped parsley over the finished dish and toss again to distribute
    • Plate the linguine in bowls, arranging clams on top for presentation
    • Serve immediately while hot, with extra parsley as garnish if desired