Clam Linguine
A simple, creamy clam sauce served over linguine for a quick weeknight pasta.
Servings: 4 servings
Ingredients
- 1/4 cup salted butter ½ stick
- 5 medium garlic cloves smashed
- 1/4 cup fresh parsley chopped
- 1 1/2 teaspoons all-purpose flour
- 1 cup half and half
- 3 7-ounce cans chopped clams use the juice of 2½ cans
- freshly squeezed lemon juice to taste, a couple teaspoons suggested
- 16 ounce linguine noodles cook 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 bubbling.
- Add the smashed garlic cloves and sauté in the butter until softened and fragrant, about 1–2 minutes; remove the garlic with a slotted spoon and discard.
- Stir the chopped parsley into the butter.
- Whisk in the flour until fully incorporated and cook for 30 seconds to 1 minute to remove the raw flour taste.
- Slowly whisk in the half and half until smooth, then add the chopped clams and the juices from 2½ of the cans.
- Add a couple teaspoons of freshly squeezed lemon juice (adjust to taste), then cook over medium heat, stirring, until the sauce is hot and slightly thickened, about 3–5 minutes.
- Toss the cooked linguine with the clam sauce to combine and serve immediately.
Equipment
- Large Saucepan
- Slotted Spoon
- Whisk
- Knife
- Cutting Board
- pot (for pasta)
Notes
- To smash garlic, press cloves with the side of a large knife on a cutting board.
- For stronger garlic flavor, mince a couple of cloves and leave them in the sauce.
- Fat-free half and half can be used with good results.
- Fresh chopped clams may be substituted if available.