Transform your pasta night: how to create a rich and satisfying linguine clam sauce

• 1 pound dried linguine
• 1/2 pound fresh clams (littlenecks or Manila clams)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper to taste

Instructions:

1. Prepare the Clams: Scrub the clams thoroughly with a brush to remove any sand or dirt. Discard any clams that do not close when tapped.

2. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente (slightly firm to the bite).

3. Sauté the Aromatics: While the linguine is cooking, melt the butter in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

4. Deglaze with Wine: Pour in the white wine and let it simmer until reduced by half, about 2 minutes.

5. Add the Clams: Add the clams to the skillet and cook until they open, about 5-7 minutes. Discard any clams that do not open.

6. Create the Sauce: Stir in the clam juice, heavy cream, and parsley. Season with salt and pepper to taste. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until it has thickened slightly.

7. Combine the Linguine and Sauce: Drain the linguine and add it to the skillet with the sauce. Toss to combine.

8. Serve: Serve the linguine clam sauce immediately, garnished with additional parsley and grated Parmesan cheese, if desired.

Tips:

• Use fresh clams for the best flavor. Frozen clams can be used, but they should be thawed and drained before cooking.
• If you don’t have clam juice, you can substitute chicken broth or vegetable broth.
• Add a pinch of red pepper flakes to the sauce for a bit of heat.
• Serve the linguine clam sauce with a side of crusty bread to soak up the delicious sauce.

Variations:

• White Clam Sauce: This is the classic version of linguine clam sauce.
• Red Clam Sauce: Add a can of crushed tomatoes to the sauce for a richer flavor.
• Spicy Clam Sauce: Add a pinch of red pepper flakes or chopped chili peppers to the sauce for a kick.
• Seafood Clam Sauce: Add other seafood, such as shrimp, scallops, or mussels, to the sauce.

Pairing Suggestions:

Linguine clam sauce pairs well with a variety of wines, including Sauvignon Blanc, Pinot Grigio, and Chardonnay.

The Perfect Finish:

A sprinkling of freshly grated Parmesan cheese adds the perfect finishing touch to this delectable dish.

Top Questions Asked

1. What type of clams should I use?

Use fresh littlenecks or Manila clams. Frozen clams can be used, but they should be thawed and drained before cooking.

2. How do I know if the clams are fresh?

Fresh clams should close tightly when tapped. Discard any clams that do not close.

3. What can I use if I don’t have clam juice?

You can substitute chicken broth or vegetable broth for clam juice.

4. Can I make this dish ahead of time?

Yes, you can make the linguine clam sauce up to 2 days ahead of time. Reheat it gently over low heat before serving.

5. What is the best wine to pair with linguine clam sauce?

Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good choices.