How to Cook Appetizing Linguine with White Wine Clam Sauce

Janie Burke
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Cook Appetizing Linguine with White Wine Clam Sauce
Page content

How to Cook Appetizing Linguine with White Wine Clam Sauce Delicious, fresh and tasty.

Linguine with White Wine Clam Sauce. Linguine with white clam sauce is one of Anne's favorite "happy foods." Linguine with White Clam Sauce. Linguini with White Wine Clam Sauce. Whole clams lend to an elegance perfect for entertaining or cooking for two.

Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat.

Remove from heat, and stir in butter and parsley.

Add some reserved pasta water to thin sauce if necessary; season with salt.

You can have Linguine with White Wine Clam Sauce using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Linguine with White Wine Clam Sauce

  1. Prepare 1 pound of linguine.

  2. It’s 50 of clams.

  3. You need 1/4 cup of lemon juice.

  4. Prepare 1/2 of an onion diced.

  5. It’s 4 cloves of garlic chopped.

  6. It’s 1 bunch of parsley.

  7. You need 1/4 of butter.

  8. Prepare 1/4 of olive oil.

  9. Prepare 1 cup of white wine.

Add reserved clam juices, heavy cream and wine.

Season with salt and pepper to taste.

Add cooked linguine to pan and toss to coat.

Top with Parmesan cheese and serve.

Linguine with White Wine Clam Sauce step by step

  1. Melt butter and olive oil together in a pan..

  2. Add diced onion and chopped garlic cloves. Cook till fragrant..

  3. Boil water for pasta if not done so and add pasta. Cook for recommended time..

  4. When onion and garlic is fragrant put white wine, lemon juice and cleaned clams into pan and cover. Bring to a boil..

  5. When clams are completely opened take off heat..

  6. Put pasta in a serving bowl and pour clams and sauce onto pasta..

  7. Chop one bunch of parsley and sprinkle on top..

  8. Enjoy!.

This classic tosses chopped clams and linguine pasta in a buttery white wine sauce, mixed with earthy mushrooms, garlic, and fresh herbs.

To complete the meal, toss a salad, warm some crusty bread, and pour a glass of the same white wine that you used to make the sauce.

Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper.

By this point, your linguine should be just shy of the al dente stage - still a little chewy.

Use some long tongs (these silicone tipped tongs work great because they grip the pasta) and transfer the linguine directly from the pot to the pan with the white clam sauce to simmer for a few minutes until the pasta finishes cooking.