Monday, July 22, 2013

Linguini with Clams in Cream Sauce

This classic linguini with clams dish adds heavy cream to create a thick sauce that coats the noodles with the wine and clam juice flavor.  A favorite menu item at many Italian restaurants, this recipe is very easy to execute at home.   Use fresh clams and a dry white wine of your liking to make it your own.  With a cooking time of less than 30 minutes, this recipe is a great choice for a week night dinner menu.

Servings: 2-3
Prep Time: 10 minutes
Cooking Time: 25 minutes


2 Shallots chopped
2/3 Cup Dry White Wine
2.5 lbs. Clams (short neck)
12 oz Linguini
2 Tablespoons Butter
3 Garlic Cloves minced
1 Cup Heavy Whipping Cream
Pinch of Saffron Strands
1 egg yolk
Freshly Ground Pepper
Parsley chopped to garnish

In a large pot or large deep skillet with lid, add the shallots, white wine and clams.  Place over high heat, cover and let cook for 5-8 minutes or until the clams open.  Remove the clams from the pan and set aside to cool.  Discard any clams that did not open.  Pour the sauce through a strainer and reserve the wine and clam juice. Discard the shallots.

Cook the linguini according to its package instructions.  While the linguini cooks, separate clams from its shells keeping 4-6 clams in its shell for presentation. Discard the empty shells.

When the linguini is done, melt the butter in a large deep skillet.  Saute the garlic in the butter until fragrant (about 1 minute).  Add the heavy cream, the reserved wine and clam juice mixture and saffron to the pan.  Cook at a low simmer to reduce the sauce (about 8-10 minutes).   Remove the pan from the heat.  Stir in the egg yolk until well combined with the sauce.  Return the unshelled clams to the sauce and stir to combine.  Add pepper to taste.

Serve the linguini in bowls or plates and spoon the clam cream sauce over the linguini.  Garnish with chopped parsley.

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