| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pound linguine
- 1 tablespoon olive oil
- 2 tablespoons butter
- Two 10-ounce cans chopped clams, drained, juice reserved
- 3 cloves garlic, minced
- 3/4 cup white wine
- Juice of 1/2 lemon, plus lemon slices, for garnish
- 3/4 cup heavy cream
- 2 tablespoons fresh flat-leaf parsley, chopped
- Kosher salt and freshly ground black pepper
- Freshly grated Parmesan, for garnish
Instructions
- Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
- Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
- Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 601 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 34 g |
| Cholesterol | 98 mg |
| Sodium | 569 mg |
Reviews
I’m making it now. Lemon is alittle forward but I think it will be good. Also adding clams at the end so they don’t get tough
TOO much liquid. I’ve never used cream before. I didn’t like it at all. Going back to my original way.
Cream in clam sauce. Not ever.
Delicious! I use bucatini instead of linguine because it holds the sauce better, added a lot more garlic than called for in the recipe. To those that want more sauce just double the sauce recipe- no problem! The meal comes together quickly at the end. Have all your ingredients prepped and ready to add in. The lemon really cuts the fat and makes it a lot lighter tasting than you would suspect. I have made this dish many times with both canned clams and frozen clam meat- I prefer the frozen clam meat but either way is delicious. Enjoy and thank you Rhee!
This was good/tasty but next time I will use a little less pasta. It needed just a little more sauce. If I keep the whole pound of pasta I would add more cream next time.
Wow! I love Ree’s recipes, but this one was a complete let down. It tasted very fishy to me and it was just a carb overload with canned goods. Sorry Ree, but this is one dish I won’t repeat. Your other meals are soooo much better!
This was delicious. I didn’t have heavy cream so I used Boursin garlic and chive. Will definitely make it again.
I’ve been making linguine with clam sauce for years but never thought to add cream and cheese. It makes it more like Alfred sauce with clams. Very velvety. Absolutely delicious! This is a keeper
This is not linguine and clams. This is a travesty. Heavy cream and cheese on canned clams. Disgusting.
This comes together easily and so well! I’ve made it with cream and without, both tasty!