Linguine with Clam Sauce Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 4 (6 1/2 ounces each) cans minced clams, drained and juices reserved
  • 1/4 cup butter
  • 1/2 cup green onions, minced
  • 1/2 cup peeled and finely chopped shallots
  • 6 cloves garlic, peeled and minced
  • 1 1/2 cups dry white wine
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 (14 1/2-ounce) can low-sodium chicken broth
  • Salt, to taste
  • 1 pound linguine pasta, cooked according to package directions
  • 1 hunk Parmesan cheese, for grating over pasta
How to cook Linguine with Clam Sauce:
  • Heat a very large skillet over medium-high heat. When hot, add the olive oil and butter. When butter is melted and bubbling, stir in the minced onions and shallots.
  • Saute until softened and fragrant, about 5 minutes. Add the garlic and saute until softened, about 2 minutes. Stir in the oregano, black pepper, and chopped parsley.
  • Add the white wine, chicken stock and reserved juice from the clams and bring to a boil. Reduce heat to medium and simmer, uncovered, until sauce is reduced by 1/3, about 8 to 10 minutes.
  • When the sauce is reduced, stir in the minced clams and salt to taste and heat through, being careful not to boil.
  • Serve immediately over the pasta. Top each serving with the freshly grated Parmesan cheese.

Note:

The Linguine with Clam Sauce recipe easy to prepare and so good!

Tips:

The clam sauce can be made ahead. Prepare to the point of adding the clams, cover and refrigerate. Refrigerate the drained clams in a separate airtight container until ready to use. Heat sauce to a simmer, then stir in clams. Let the clams simmer for 2 minutes, and serve immediately.

This recipe for Linguine with Clam Sauce serves/makes: 4 - 6

The Linguine with Clam Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Pasta (more Pasta recipes)

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