recipes
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
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 5 minutes | 20 minutes |
📋 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
-
Prepare the Clams:
- Drain the baby clams using a colander placed over a bowl, making sure to reserve all the clam juice. Set aside.
-
-
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.
-
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.
-
Thicken the Sauce:
- Stir in the all-purpose flour and cook for another minute, constantly stirring to form a smooth roux.
-
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.
-
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.
-
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! 💕
