Linguine with Clams

This is one of my favorite meals. This goes great with a salad and some garlic bread.

Print Recipe

Prep Time 15

Cook Time 43

Total Time 58

Course lunch/dinner

Cuisine Japanese

Servings 12 people

Calories 2827.1 kcal

Equipment

1 Large Pot For boiling pasta
1 Large Skillet For preparing the clam sauce
1 Colander For draining pasta
1 Garlic Press For fresh garlic (if preferred)
1 Wooden Spoon or Spatula For sautéing and stirring

Ingredients

Main

1 16 ounce package linguine pasta
8 tablespoons unsalted butter
1 medium white onion chopped
8 ounces fresh mushrooms sliced
4 cloves garlic pressed
1 cup dry white wine
4 6.5 ounce cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
¼ cup chopped flat leaf parsley

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Notes

For enhanced flavor, consider using a combination of canned and fresh clams; add fresh clams towards the end to avoid overcooking. Always reserve the clam juice as it's crucial for the sauce's depth. To create a richer, emulsified sauce, gradually add a ladle of reserved pasta cooking water while tossing the linguine. A touch of red pepper flakes can introduce a subtle heat, and a squeeze of fresh lemon juice or a pat of cold butter swirled in at the very end will brighten and finish the dish beautifully. Ensure pasta is truly al dente for optimal texture when mixed with the sauce.