Linguine with White Clam Sauce

Linguine with white clam sauce is an Italian favorite. Al dente linguine is tossed with a homemade, aromatic sauce made from butter, white wine, garlic, and tender clams.

Course Main Course

Cuisine Italian

Keyword clams, linguine, pasta, seafood

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 434kcal

Author Sara Garska

Cost $12

Equipment

1 large skillet
1 Large pot
1 colander

Ingredients

1 pound linguine pasta
1 stick butter (8 tablespoons)
8 cloves garlic minced
1/4 cup onion minced
6 cans minced clams
1/2 cup chopped canned mushrooms
1/2 cup dry white wine
2 Tablespoons Italian seasoning (unsalted)
1/2 teaspoon salt
1/2 teaspoon black pepper
chopped fresh parsley
grated parmesan cheese

Instructions

To Prep: Heat water in a big pot for cooking the linguini.

Melt butter on a low temperature in a large skillet. Add the minced garlic and onions and cook slowly, not letting the butter or garlic brown - for a few minutes.
Add the clams with all the juice to the pan. Add the white wine, mushrooms, Italian seasoning, salt, pepper and cook on low to medium heat for 10 minutes. Simmer, but do not boil.
Cook the linguini per directions on box to your desired doneness. When the linguini is done, drain, reserving some of the liquid.
Add drained linguini to the clam mixture, mixing gently to cover the pasta with the clams and sauce.
TIP: If you need some additional liquid in the clam mixture, add a little of the reserved pasta water.
Serve on a plate or in bowls and garnish with chopped parsley and Parmesan cheese

Notes

Nutrition information is an estimate only and varies depending on exact ingredients used and serving size.

Nutrition