February 2, 2021

Linguine With Clams-How To Make Linguine in White Wine-Butter Sauce

Linguine With Clams

SIMPLY DELICIOUS! Linguine pasta and Neck Clams cooked in a white wine-butter sauce. This is a dish that is easy to make yet tastes fantastic! Check out complete recipe below.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 2 people

Equipment

Large pot to cook linguine pasta, Saucepan with lid

Ingredients

8 oz. Linguine pasta uncooked
4 pcs Neck Clams Wash in cold water thoroughly before cooking
3 tbsp Extra virgin olive oil
2 cloves Garlic chopped
1.5 tbsp Butter softened at room temperature
1 cup Chicken stock
1 cup White Wine use good quality that you would typically drink
1 cup Clam juice store bought - available in a bottle
1 tsp Red pepper flakes
Flat leaf/Italian parsley hand torn or roughly chopped
Water enough to cook linguine pasta

Instructions

Preparing White Wine-Butter Sauce & Cooking Clams

In a preheated saucepan add olive oil. Once oil is hot add garlic
Saute for 30 seconds then add butter
Next add chicken stock let it simmer for a minute
Add White Wine, letting it reduce for 1 minute
Now add clam juice, red pepper flakes, salt and black pepper
Mix well then add some fresh parsley
Place neck clams in this sauce, cover with lid.
Steam for 10 minutes until all the clams open up
Discard clams that didn't open, these are bad and should not be eaten
Remove clams once done from pan, set aside

Cooking Linguine pasta

While clams are being steamed, place uncooked linguine pasta in a large pot of boiling water.
Add salt and cook for 6 minutes until el dente. Do not over cook.
Remove linguine from pot with a tong & directly add to linguine & clams in the pan