Best 17 Linguini With Clam And Pancetta Sauce Recipes

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Linguini with Clam and Pancetta Sauce is a classic Italian dish that is both flavorful and easy to make. The combination of briny clams, salty pancetta, and savory garlic and white wine creates a delicious sauce that is perfect for tossing with linguini pasta. This dish is a great option for a quick and easy weeknight meal or a special occasion dinner.

Here are our top 17 tried and tested recipes!

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Provided by Sandra Lee

Time 17m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 (16-ounce) package linguini
1 tablespoon canola oil
1 tablespoon chopped garlic
1 lemon, zested and juiced (zest reserved for Round 2 Recipe Lasagna Roll Ups)
1 (10-ounce) can whole clams
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
  • Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.

LINGUINE AND CLAM SAUCE



Linguine and Clam Sauce image

This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.

Provided by Peg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 5

Number Of Ingredients 8

1 pound linguini pasta
¼ cup olive oil
¼ cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
  • Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Nutrition Facts : Calories 624.3 calories, Carbohydrate 70.9 g, Cholesterol 75.6 mg, Fat 24.1 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 184.8 mg, Sugar 3.1 g

LINGUINE WITH CLAMS



Linguine with Clams image

This is one of my favorite meals. This goes great with a salad and some garlic bread.

Provided by Cristina

Categories     World Cuisine Recipes     European     Italian

Time 58m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
8 tablespoons unsalted butter
1 medium white onion, chopped
8 ounces fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
¼ cup chopped flat leaf parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
  • Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
  • Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.2 g, Cholesterol 62.6 mg, Fat 10.1 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 75.5 mg, Sugar 0.9 g

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

CREAMY LINGUINE WITH CLAM SAUCE



Creamy Linguine with Clam Sauce image

Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.

Provided by Lorraine Williams

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguine pasta
2 tablespoons butter
1 tablespoon olive oil
¼ cup minced sweet onion
2 cloves garlic, minced
1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)
1 tablespoon dry white wine
1 (16 ounce) jar Alfredo sauce (such as Classico®)
1 teaspoon grated Parmesan cheese, or to taste
1 pinch crushed red pepper flakes, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
  • Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
  • Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g

LINGUINE WITH CLAMS



Linguine with Clams image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine

Steps:

  • Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
  • Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
  • In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
  • Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
  • Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
  • Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

LINGUINE WITH PANCETTA, OLIVE OIL, CHILE, CLAMS AND WHITE WINE SAUCE



Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce image

Provided by Jamie Oliver

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 pound dried good quality linguine
Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1 to 2 dried red chiles, crumbled
1 1/2 pounds clams
2 glasses (10 ounces) of white wine
1 good handful of parsley leaves, roughly chopped
Salt and freshly ground black pepper

Steps:

  • Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;

LINGUINI WITH CLAM AND PANCETTA SAUCE



LINGUINI WITH CLAM AND PANCETTA SAUCE image

Categories     Pasta     Shellfish     Dinner

Yield 4 - 6 servings

Number Of Ingredients 8

12 oz. dry linguini
4 T. EVOO
1 c. pancetta, diced (1/4")
1 t. minced garlic
1 lb. Manila or butter clams, cleaned
1 c. dry white wine
2 T. unsalted butter
1/4 c. chopped flat leaf parsley

Steps:

  • Bring a stockpot of salted water to a boil. Cook pasta for 5-6 min. or until ALMOST al dente. Drain in a collander. Heat 2 T. EVOO in a saucepan over med. heat. Add garlic and pancetta and saute until golden brown, about 8 minutes. Add clams, wine and butter. Cover the pan with a tight fitting lid and cook for about 10 min. or until the clams open.Romove from heat and take out clams, (discard any that didn't open) and remove the meat. Strain the cooking liquid through a fine sieve into a clean large saucepan. Keep the drained pancetta and clams warm. Place the saucepan on high heat and cook for about 5 min. or until the liquid is reduced by half. Add the clam meat, pancetta and pasta and cook a further 2-3 minutes. Add the parsley and remaining oil and gently toss. Serve in a large bowl so guests can serve themselves.

LINGUINE WITH CLAMS AND PANCETTA



Linguine with Clams and Pancetta image

What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
1/4 cup extra-virgin olive oil
8 cloves garlic
4 ounces diced pancetta
2 oil-packed anchovies
24 littleneck clams, scrubbed and rinsed well
1 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
  • Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams

LINGUINI WITH CLAM SAUCE (WHITE)



Linguini with Clam Sauce (white) image

This is a recipe I make often. It is a quick and easy dinner that everyone in my house eats (including my two children ages 4 and 8). I confess to using a little grated romano cheese on my serving, although my husband claims "real italians" do not put cheese on fish. I just tell him he doesn't have to eat from my dish!

Provided by Suzanne P

Categories     European

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans baby clams
1 (8 ounce) bottle clam juice (optional)
1/4-1/2 cup extra virgin olive oil
4 -6 cloves garlic, chopped fine or put through a garlic press
1/2 teaspoon hot pepper flakes
black pepper, freshly ground
1 lb linguine
1/2 cup white wine

Steps:

  • Heat olive oil in medium sauce pan- when oil is hot, remove pan from burner, add garlic and hot pepper and stir (you want to be careful to not burn the garlic).
  • Add wine and cook off the alchol, about 2-3 minutes.
  • Drain juice from both cans of clams into saucepan, adding additional clam juice if necessary, you should have about 3 cups of liquid, return to low heat.
  • Cook linguini according to package directions.
  • When pasta is ready, add clams to sauce and heat just until clams are heat through.
  • Be careful not to"overcook" the sauce once you have added the clams- the clams will become tough if you do.
  • Remove sauce from heat and serve over linguini. Enjoy!

Nutrition Facts : Calories 681.5, Fat 16.7, SaturatedFat 2.3, Cholesterol 50.6, Sodium 91.3, Carbohydrate 90.8, Fiber 3.7, Sugar 2.4, Protein 34.1

LINGUINI WITH WHITE CLAM SAUCE



Linguini with White Clam Sauce image

This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.

Provided by Betty Sozio

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 25m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package linguine pasta
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 ½ cups milk
2 tablespoons white wine
½ teaspoon chopped fresh parsley
¼ teaspoon pepper
¼ teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 98.4 g, Cholesterol 69.2 mg, Fat 19.8 g, Fiber 4.5 g, Protein 42.5 g, SaturatedFat 3.8 g, Sodium 294.3 mg, Sugar 9.3 g

LINGUINI AND CLAM SAUCE



Linguini and Clam Sauce image

Make and share this Linguini and Clam Sauce recipe from Food.com.

Provided by EmmyLynn

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb linguine
1/3 cup butter
1/3 cup olive oil
3 minced garlic cloves
3 (6 ounce) cans clams, drained juice reserved
1/4 teaspoon oregano
1/4 teaspoon basil
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1 dash pepper
1 tablespoon cornstarch
1/3 cup heavy cream or 1/3 cup half-and-half
1/3 cup grated parmesan cheese
1/4 cup white wine

Steps:

  • Cook linguini according to package directions. Drain. Meanwhile, make the sauce as follows.
  • Melt butter with oil in saucepan. Add clams and garlic and saute for 2 to 3 minutes.
  • Stir in oregano, basil, parsley, salt and pepper and simmer.
  • In separate bowl or measuring cup, whisk cornstarch with 1/2 cup clam juice. Add to butter/clam mixture. Add cream or half & half, parmesan cheese, and wine.
  • Boil for one minute, then stir the sauce in with the drained pasta.

LINGUINI AND CLAM SAUCE



Linguini and Clam Sauce image

I got this recipe from all recipes, however I added my own personal touch and WOW, what a hit; everyone loves it and wants the recipe. Very important to use all fresh herbs.

Provided by Crysanne

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (16 ounce) package dry linguine
1 onion, chopped
6 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno pepper
1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh parsley
1 tablespoon of chopped fresh oregano
4 tablespoons olive oil
4 (6 1/2 ounce) cans minced clams
1/2 cup butter
salt and pepper
2 tablespoons dry white wine

Steps:

  • In a large skillet, sauté the onion and garlic in olive oil until the onions are translucent. Add the butter, stir until melted. Add the peppers and herbs, simmer for about 5 minutes.
  • While the peppers and herbs are simmering start cooking the linguini according to the package.
  • Drain the cans of minced clams, reserving half of the juice.
  • Stir in the clams, reserved juice, salt and pepper, and wine into the large skillet with the peppers and herbs. Simmer the mixture for 25 minutes, until the sauce has reduced 1/3 and has thickened.
  • You want to spoon the clam sauce over the linguine as soon as the linguine is done and serve.

Nutrition Facts : Calories 1061.1, Fat 42.8, SaturatedFat 17.2, Cholesterol 184.4, Sodium 376.8, Carbohydrate 112, Fiber 14.6, Sugar 2.7, Protein 57.3

LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE



Linguine With Clams, Pancetta, Chili and White Wine image

This recipe came from a show I was watching with Jamie Oliver. I have served it several times to seafood lovers and it is a hit. Paired with a nice white wine and salad it is a wonderful dinner.

Provided by Expat in Holland

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb linguine
3 tablespoons olive oil
1/4 lb pancetta, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes or 2 dried chilies, crumbled
2 lbs clams
2 cups white wine
1/4 cup parsley, chopped
salt
pepper

Steps:

  • Cook pasta as directed. Drain.
  • Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
  • Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
  • Add clames and white wine. Bring to boil.
  • Cook until clams open. Discard any that have not opened.
  • Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
  • Serve.

Nutrition Facts : Calories 789.3, Fat 14.1, SaturatedFat 1.9, Cholesterol 77.2, Sodium 142.6, Carbohydrate 96.5, Fiber 3.8, Sugar 3.2, Protein 44.4

LINGUINE WITH GARLIC CLAM SAUCE



Linguine with Garlic Clam Sauce image

I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

Tips:

  • Fresh and High-Quality Ingredients: Use fresh and high-quality ingredients, especially the clams and pancetta, for the best flavor.
  • Clean the Clams Properly: Soak the clams in cold water for at least 30 minutes before cooking to remove any sand or grit. Scrub the shells thoroughly to remove any barnacles or debris.
  • Don't Overcook the Clams: Clams cook quickly, so be careful not to overcook them. Overcooked clams become tough and rubbery.
  • Use Good Quality Pancetta: Pancetta adds a rich, salty flavor to the sauce. Look for high-quality pancetta that is not too fatty.
  • Deglaze the Pan: When you add the white wine to the pan, scrape up any browned bits from the bottom of the pan. This will add flavor to the sauce.
  • Simmer the Sauce: Let the sauce simmer for at least 15 minutes to allow the flavors to meld together.
  • Season to Taste: Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes.
  • Serve Immediately: Linguini with clam and pancetta sauce is best served immediately. The pasta will absorb the sauce and become soggy if it sits for too long.

Conclusion:

Linguini with clam and pancetta sauce is a delicious and easy-to-make seafood pasta dish. With its briny clams, salty pancetta, and flavorful sauce, this dish is sure to please everyone at the table. It's perfect for a quick and easy weeknight meal or a special occasion dinner.

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