Linguine With Clam Sauce

I first fell in love with linguine with clam sauce when I studied abroad in London and became quite attached to the little Italian restaurant, Cotto, just up the street from my dorm. The small, family-owned restaurant full of delicious comfort food was a nice change from eating fish and chips all the time. And then when I had Linguine con Vongole in Rome, I realized my love for this dish was going to outlast my six-month stay abroad and be a long-term love affair.

Linguine with clam sauce is one of those pasta dishes that you virtually can’t screw up. Butter, white wine, and garlic will work together no matter what and will have your guests, and in my case my family, licking their plates clean. Plus it’s a quick dish, maybe a half hour from start to finish. Serve with a green salad and fresh bread to sop up the sauce with.

Linguine with Clam Sauce

  • 1 box of linguine
  • 1 onion, diced
  • 2 6.5 oz. cans of minced clams
  • Butter
  • Olive oil
  • 4 cloves of garlic, minced
  • 1 cup of white wine (I used Pinot Grigio)
  • 1/4 cup of fresh parsley, chopped
  • Grated Parmesan cheese

1.Cook the linguine according to package directions. Reserve about a cup of pasta water just in case you’re worried you don’t have enough sauce at the end when you toss the noodles in it.

2. Saute onion in olive oil until translucent over medium-high heat, about 5 minutes. Add the garlic and stir until fragrant, about a minute.

3. Strain the clams and reserve the juice.

4. Add the cup of white wine and juice from the clams and turn heat to high until boiling slightly. You want to cook out the alcohol from the wine. Add 2 tbsp. of butter and a few glugs of olive oil. Let the sauce simmer over low heat for a few minutes.

4. Stir in the clams and a handful of Parmesan cheese, let flavors meld for a few minutes.

5. Add the pasta and fresh parsley to the sauce and toss. If you don’t think there is enough sauce, add a few ladles of the pasta water.

Serve with Parmesan cheese on the side and enjoy!

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