I personally added a touch of white wine to my sauce because I feel like that's a standard ingredient in most white clam sauces? If you'd rather you can leave it out and I'm sure it will still taste fantastic. I also added some dried basil because what Italian dish doesn't need some basil?? Oh, and I used spaghetti because my store was out of linguine. How that's possible I don't know...
By the way, I thought this dish tasted EVEN BETTER the next day when I reheated it in the microwave for lunch. Crazy, I know.
One Year Ago: Cincinnati Style Chili, Chinese Chicken Corn Soup, and Spicy Rapid Roast Chicken
Linguine with Clam Sauce
- 12 oz. linguine pasta
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 2-3 cloves garlic, minced
- 2 (6.5 oz) cans minced clams, juices reserved
- 1/4 cup dry white wine (optional)
- ½ cup heavy cream (or half-and-half)
- ½ tsp dried basil
- Salt and pepper
- Grated Parmesan and fresh parsley, for serving
- Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.
- Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and if desired, dry white wine to the pan, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams, heavy cream, and basil. Season the sauce to taste with salt and pepper.
- Portion the pasta into serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan and parsley, if desired. Serve immediately.