Creamy White Clam Sauce Linguine Recipe

Linguine with White Clam Sauce 🍝🌿

Welcome to Love With Recipes! Dive into this exquisite dish, Linguine with White Clam Sauce, a tantalizing fusion of delicate clams and aromatic herbs, all wrapped up in a creamy, buttery sauce. It’s a dish that brings the fresh, briny flavors of the sea right to your dinner table in just under 30 minutes! Perfect for a quick yet gourmet weeknight dinner. Let’s get cooking!

⏲️ Time Required

📋 Ingredients (Serves 4)

• 2 tablespoons light butter 🧈
• 1 tablespoon canola oil 🛢️
• 1 can (10 oz) baby clams, drained (reserve the juice) 🦪
• 1 tablespoon all-purpose flour 🌾
• 3 cloves garlic, minced 🧄
• 1/3 cup dry white wine 🍷
• 1 tablespoon fresh thyme, chopped 🌿
• 2 tablespoons fresh parsley, chopped 🌿
• 1/8 teaspoon black pepper 🌶️
• 1 can (10 oz) minced clams, with juice 🦪
• 4 cups cooked linguine 🍝

🍽️ Nutritional Information (per serving)

• Calories: 133.7 kcal
• Fat: 8.3 g
• Saturated Fat: 2.8 g
• Cholesterol: 33 mg
• Sodium: 75.9 mg
• Carbohydrates: 4.4 g
• Fiber: 0.2 g
• Sugar: 0 g
• Protein: 10.2 g

🥄 Instructions

1. Prepare the Clams:

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   • Drain the baby clams using a colander placed over a bowl, making sure to reserve all the clam juice. Set aside.

2. Heat the Sauce Base:

   • In a medium saucepan, heat the light butter and canola oil over medium heat until the butter melts and the mixture starts to sizzle.

3. Sauté the Garlic:

   • Add the minced garlic to the saucepan and sauté for about 1 minute until fragrant. Be careful not to let the garlic burn as it can turn bitter.

4. Thicken the Sauce:

   • Stir in the all-purpose flour and cook for another minute, constantly stirring to form a smooth roux.

5. Add the Liquids and Herbs:

   • Gradually whisk in the reserved clam juice and the dry white wine. Continue stirring until the mixture is smooth and slightly thickened.
   • Stir in the fresh thyme, fresh parsley, and black pepper. Cook for about 2 minutes, allowing the flavors to meld together.

6. Incorporate the Clams:

   • Add both the baby clams and minced clams (with their juice) to the saucepan. Cook for an additional 3 minutes, stirring occasionally, until the clams are heated through and the sauce is well-combined.

7. Serve:

   • Toss the cooked linguine with the clam sauce, ensuring the pasta is evenly coated. Serve immediately, garnished with extra fresh parsley if desired.

🍷 Pairing Suggestions

• This dish pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. Their acidity and lightness complement the clam sauce perfectly.

🌟 Tips & Tricks

• Clam Juice: Don’t skip on reserving the clam juice; it’s essential for infusing the sauce with rich, briny flavor.
• Fresh Herbs: Fresh thyme and parsley make a big difference. If you must use dried herbs, reduce the quantity by half.
• Pasta: Cook the linguine until just al dente. It will continue to cook slightly when mixed with the hot clam sauce, absorbing all those delicious flavors.

Bon Appétit! 🍽️✨

Enjoy your Linguine with White Clam Sauce and let the flavors transport you to a seaside retreat. Perfect for impressing guests or enjoying a special family dinner. From our kitchen to yours, happy cooking with Love With Recipes! 💕