Linguine with White Clam Sauce

Linguine with Clam Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 shallot, minced
  • 1 Tbsp olive oil
  • 1/2 cup white wine
  • 1.5 cups chicken broth
  • 2 cans (142ml/4.8oz each) baby clams, drained
  • 1/4 tsp oregano
  • Dash of hot sauce
  • 1/2 cup cream cheese
  • Salt and pepper, to tase
  • 250g (8.8oz) dry linguine
  • 2 Tbsps grated parmesan cheese

Directions


Sauté the shallots on medium high heat in the olive oil until soft. Add the white wine, and cook down until reduced by over half. Add chicken broth and clams, stir. Add oregano and hot sauce, stir. Cut the cream cheese into smaller pieces, then add to the sauce. Allow to melt and stir into the sauce. Cook the linguine. Add 1/2 cup of the pasta water to the sauce. Cook until sauce coats the back of a wooden spoon. Add salt and pepper to taste. Drain the pasta, add to the sauce, and toss to mix. Top with parmesan cheese and fresh ground pepper, serve

And now for the details…

This dish was a family favourite. We were introduced to it by a family friend when I was young, and it quickly became a special dish in our household. We had it often enough, that after a bit of time my mom would not even bother pulling the recipe card out when making it, she had made it so often. We had a tradition in our household that on our birthdays, we would get to choose what we wanted for dinner. The amount of times that I would choose this dish as my birthday dinner are innumerable. Not… because of my age… but because… I liked it so much… I can’t remember how many times… Okay, I’m getting old. Regardless, this is a special dish in my heart, and any time I’m feeling homesick or want some comfort food, this is the dish I turn to.

It’s also a fairly quick and easy meal to come together. So even though it was a special dish, it was still something that could come together on a school/work night in a fairly short amount of time. Pair it up with a simple green salad, and you’ve got yourself a great meal!

Start everything off by mincing the shallot and sautéing it in a large pan on medium high heat with the olive oil just until the shallot has started to soften and turned translucent. Add the white wine to the pan, stirring to mix.

We are going to let the white wine reduce until the liquid has almost completely boiled off. Just a small amount of liquid should be left in the pan.

Next, add your chicken broth and clams. Yes, I am suggesting to drain the clams, and yes, this is an opportunity to use the clam juice to increase the “clamminess” of your dish. But to be honest, I actually find the clam juice a bit too salty (I know, it’s shocking, I’m calling something too salty, call the press) and not as rich in umami flavour as using chicken broth as your liquid source. It’s also important to use baby clams in this dish. I made the mistake once of not paying attention when buying the canned clams and ended up with whole clam pieces. The texture is just not the same as the small, juicy bites of baby clams.

Stir, bringing the sauce back up to a simmer, then add the oregano and hot sauce. Just a few dashes of the hot sauce, we are not trying to burn our faces off (I mean, unless that’s what you are looking for, then have at ‘er), just adding an extra layer of flavour to the dish. Now is also a good time to start cooking your pasta so it is ready around the time as your sauce.

Cut the cream cheese into smaller pieces. This will allow the cream cheese to melt faster, and meld into the sauce a bit faster. A quick note on cream cheese: you can use low fat cream cheese, but I would recommend the full fat. The low fat cream cheese does not melt as quickly, and it takes quite awhile before your sauce looks homogenous without a whole bunch of white chunks floating around.

Let the sauce simmer for a bit as you stir the melting cream cheese in. At this point, your pasta should be fairly close to being done as well. Before draining the pasta, add about 1/2 cup of the pasta water to the sauce and allow it to continue to simmer until the sauce coats the back of a wooden spoon. The addition of the pasta water helps the sauce to thicken, and will help it adhere to the pasta. Give the sauce a final taste test and add salt and pepper to suit your tastes.

Once the sauce is ready, add the drained pasta to the pan, and stir to mix the sauce into the pasta. Transfer to a wide serving platter, and top with the parmesan and fresh ground pepper, then serve!

Happy eating.

4 thoughts on “Linguine with White Clam Sauce

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