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Creamy Linguine With Clam Sauce Recipe

Recipe by Pedro M. A. Neves

This Italian classic combines tender linguine with a luxurious sauce made from fresh clams, white wine, and cream. The briny sweetness of the clams mingles with garlic and a touch of richness to create an elegant pasta dish that feels restaurant-quality yet comes together in under 30 minutes. Creamy linguine with clam sauce recipe delivers comfort and sophistication in every bite.

Ingredients

• 400 g linguine pasta (14 oz)
• 1 kg littleneck or Manila clams (2.2 lbs), cleaned and rinsed
• 4 tablespoons (60 ml) extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 240 ml dry white wine (8 fl oz)
• 240 ml heavy cream (8 fl oz)
• 120 ml clam juice or reserved clam liquid (4 fl oz)
• 2 tablespoons fresh lemon juice (30 ml)
• 30 g fresh Italian parsley, chopped (1 oz)
• 4 anchovy fillets, finely minced (optional but traditional)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120 ml (4 fl oz) of pasta water before draining.

2. While pasta cooks, place a large deep skillet over medium-high heat. Add olive oil and sliced garlic, stirring constantly until fragrant, about 45 seconds to 1 minute. Do not brown.

3. Add the cleaned clams to the skillet in a single layer. Pour in white wine and increase heat to medium-high. Cover with a lid and cook for 5-7 minutes, shaking the pan occasionally, until clams have opened.

4. Remove the skillet from heat. Using a slotted spoon, transfer opened clams to a clean bowl, discarding any that remain closed. Strain the cooking liquid through cheesecloth to remove grit, then measure 120 ml (4 fl oz) of this liquid.

5. Return the skillet to medium heat. If using anchovies, add them to the liquid and stir until dissolved, about 1 minute. Pour in the strained clam liquid, cream, and lemon juice. Simmer gently for 2-3 minutes, stirring occasionally.

6. Remove clam meat from shells, chopping larger clams into bite-sized pieces. Add the clam meat to the cream sauce and stir gently to combine. Season with salt, pepper, and red pepper flakes to taste. If sauce is too thick, add reserved pasta water 30 ml (1 fl oz) at a time.

7. Add the drained linguine directly to the cream and clam sauce. Toss gently but thoroughly for 1-2 minutes, allowing the pasta to absorb the sauce. Taste and adjust seasonings as needed.

8. Divide the creamy linguine with clam sauce among four warm bowls. Garnish generously with fresh chopped parsley. Serve immediately.

Substitutions

• Substitute heavy cream with crème fraîche or a mixture of Greek yogurt and pasta water for a lighter version with similar richness
• Replace littleneck clams with Manila clams or frozen clams (thawed) if fresh are unavailable
• Omit anchovies entirely for a milder flavor profile, though they add traditional depth
• Use gluten-free pasta for a 1:1 substitution without affecting cooking technique

Tips

• Clams must be alive before cooking; discard any with cracked shells or those that don't close when tapped. Purchase clams the day of cooking for best flavor and safety.
• Reserve pasta water before draining—its starch helps the sauce cling to the linguine and allows you to adjust consistency naturally without additional cream.
• Do not overcook clams; they become tough and rubbery. Once shells open, remove them immediately; they continue cooking in residual heat.
• For a more authentic preparation, use half the cream and substitute the remainder with additional clam juice for a lighter, more briny result.

Creamy preparations of linguine alle vongole are more common in Northern Italy and Rome, where French culinary influence introduced cream to traditional clam sauces. Southern Italian versions typically use white wine and olive oil without cream, making this Northern variation a refined, elegant interpretation of the classic.

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