Clam Linguine
A simple, creamy clam sauce tossed with linguine for a quick, satisfying seafood pasta.
Equipment
- Large saucepan
- Slotted Spoon
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- pot for cooking linguine
Ingredients
- 1/4 cup salted butter ¼ cup (½ stick)
- 5 garlic cloves medium, smashed
- 1/4 cup fresh parsley chopped
- 1 1/2 tsp all-purpose flour
- 1 cup half and half
- 21 oz chopped clams three 7-ounce cans, use the juice of about 2½ cans with the clams
- fresh lemon juice to taste, start with a couple teaspoons
- 16 oz linguine noodles one package, cooked according to package instructions
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions; drain and keep warm.
- In a large saucepan over medium heat, melt the butter until foaming.
- Add the smashed garlic cloves and sauté in the butter until softened and fragrant, about 1–2 minutes.
- Use a slotted spoon to remove and discard the garlic pieces, leaving the flavored butter in the pan.
- Stir in the chopped parsley, then whisk in the all-purpose flour until combined.
- Slowly whisk in the half and half, then add the chopped clams and about the juice of 2½ cans; add a couple teaspoons of lemon juice to start.
- Cook, stirring frequently over medium heat, until the sauce is hot and slightly thickened, about 3–5 minutes; adjust lemon and seasoning to taste.
- Toss the cooked linguine with the clam sauce until evenly coated and serve immediately.
Notes
- Smash garlic by pressing cloves with the side of a knife.
- For stronger garlic flavor, mince 1–2 cloves and leave them in the sauce.
- Fat-free half and half works well if desired.
- Fresh chopped clams may be substituted when available.