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Steamed Clams with White Wine Cream Sauce and Linguini
2 - 4 people
00h 15
00h 10
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Ingredients and Method
Ingredients
- 12 oz (340g) linguine
- Salt for pasta water
- 2 lbs fresh littleneck clams, scrubbed clean
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1 small shallot, finely chopped
- 1/2 teaspoon chili flakes (optional)
- 1 cup dry white wine (e.g. Pinot Grigio)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Method
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large sauté pan or Dutch oven, heat olive oil over medium heat.
- Add garlic, shallot, and chili flakes. Sauté 1–2 minutes until fragrant.
- Pour in white wine and bring to a simmer.
- Add clams, cover, and steam for 6–8 minutes until they open. Discard any that stay closed.
- Remove clams with a slotted spoon and set aside.
- To the same pan, reduce the wine mixture slightly if needed.
- Stir in cream, butter, lemon zest, and parsley. Simmer gently for 2–3 minutes.
- Season with salt and pepper to taste.
- Season with salt and pepper to taste.
- Return clams to the pan and mix gently to combine and warm through.
- Plate pasta with clams nestled in. Spoon extra sauce over top.
- Garnish with more parsley, lemon wedges, and a drizzle of olive oil if desired.
Products you will need
-
Resistere 2-Piece Stainless Steel Skillet Set, 24cm / 28cmRegular Price $159.99 Special Price $129.99 ($30 Off)
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