Linguine with White Wine Clam Sauce is a delectable seafood pasta dish that combines the briny goodness of clams with the richness of white wine, all served over perfectly cooked linguine pasta. This recipe is a breeze to make, clocking in at just under 30 minutes from start to finish, making it an ideal choice for a quick and satisfying weeknight dinner.
With its light and flavorful sauce, this Linguine with White Wine Clam Sauce is a delightful twist on the classic clam sauce recipe. By substituting cream with milk, it becomes a lighter option without compromising on taste, making it perfect for those looking for a more health-conscious alternative without sacrificing flavor.
To begin crafting this culinary masterpiece, gather your ingredients: 2 cups of reserved clam juice, 2 cups of milk (which you’ll combine to make the sauce), 1/2 cup of diced onion, 2 tablespoons of butter, 2 tablespoons of minced garlic cloves, 1/4 cup of all-purpose flour, a dash of dried oregano, salt and pepper to taste, 1/4 cup of chopped parsley, 1/4 cup of dry white wine, 2 cans of clams, and grated parmesan cheese to sprinkle on top.
Once you have everything assembled, start by combining the reserved clam juice and milk to make a total of 2 cups of liquid. This forms the base of your sauce, infusing it with the delicate flavor of the clams. Set this mixture aside for now.
Next, in a large skillet, melt the butter over medium heat and sauté the diced onion until it becomes tender and translucent, releasing its sweet aroma into the kitchen. Add in the minced garlic and cook for about 30 seconds, being careful not to let it brown and become bitter.
Now it’s time to add depth and body to your sauce. Sprinkle in the flour, dried oregano, salt, and pepper, stirring constantly to create a roux. This will thicken the sauce and give it a velvety texture, ensuring that it coats each strand of linguine perfectly.
Once the roux is golden brown and fragrant, slowly whisk in the reserved milk and clam juice mixture, stirring continuously to prevent any lumps from forming. Keep whisking until the sauce thickens and coats the back of a spoon, a sign that it’s reached the perfect consistency.
Now comes the star ingredient: the clams. Add them to the sauce along with the chopped parsley and dry white wine, allowing the flavors to meld together beautifully. Let the sauce simmer gently until the clams are heated through and the flavors have mingled to perfection.
While the sauce is simmering, cook your linguine according to the package instructions until it’s al dente, with a slight bite to it. Drain the pasta, reserving a little bit of the cooking water to loosen the sauce if needed.
To serve, ladle the luscious clam sauce over the cooked linguine, ensuring that each portion gets a generous helping of clams and sauce. Sprinkle with freshly grated parmesan cheese for an extra touch of indulgence and serve immediately.
With its tantalizing aroma and irresistible flavor, Linguine with White Wine Clam Sauce is sure to become a favorite in your repertoire of quick and easy dinner recipes. Whether you’re cooking for a crowd or just enjoying a cozy meal at home, this dish is guaranteed to impress with its elegant simplicity and delightful taste. So grab your apron and get ready to embark on a culinary adventure that’s as easy as it is delicious!
