Linguini In White Clam Sauce

5 from 1 vote

Linguini in white clam sauce is a classic Italian seafood pasta dish, known for its rich, delicate flavor and simple yet satisfying ingredients. The star of this dish is the linguini, a long, thin pasta that holds up well to the sauce while still offering a soft, slightly chewy texture.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 people

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

16 Ounces Linguini
4 Tbl Butter
2 Tbl Olive Oil
1/2 Cup White Wine Semi-Sweet or Dry
8 Ounces Mushrooms Sliced
1/2 Onion Medium and chopped
1 Tbl Garlic Minced
2 8 Ounce Bottles Clam Juice
1 10 Ounce Can Baby Clams Add Juice in can also
16 Ounces Clam Meat Can be found frozen in many grocery stores
12 Ouces Half & Half You can also use heavy cream.
12 Ounces Little Neck Clams Fresh in the shell
2 Tsp Basil
2 Tsp Parsley
2 Tsp Old Bay
2 Tsp Salt
1 Tsp Pepper
1/2 Cup Parmesan Cheese

Method

Prepare linguini noodles in a large pot of water. Place 1 tablespoon of olive oil in the water and 1 teaspoon of salt. Bring water to boil before adding linguini. Once linguini is added, cook for 10 minutes then drain. Set aside.
In a four-quart saucepan, add butter and sauté over a medium high heat. Once butter melts add onions and garlic and sauté for 3 minutes or until onions become translucent. Then add wine and mushrooms and cook until they soften about 5 minutes.
Add clam juice and half & half and cook for about 5 minutes. The add clams and continue cooking for another 5 minutes.
Add the remaining spices and cook another 5 minutes.
Plate the linguini on a plate or in a pasta bowl and ladle the sauce over the linguini. Apply parmesan cheese according to your preference. Enjoy.

Notes

There are many options for preparing this dish. As mentioned above, lemon juice can be added. Mushrooms can be omitted. Fresh clams can be used if you prefer, and they are available.

If the sauce is not thick enough, you can cut the claim juice to only 12 total ounces instead of the 16. You can also add a baking soda and water slurry to the sauce while it is cooking to thicken it up. Just uses equal parts of baking soda and water.