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Linguine with White Wine Cream Sauce and Clams

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 shallot (minced)
  • 1 Tbsp olive oil
  • 1/2 cup white wine
  • 1+1/2 cups chicken broth (or seafood broth)
  • 284 ml canned baby clams (usually 2 cans, 142ml/4.8oz each)
  • 1/4 tsp dried oregano
  • 1 dash hot sauce
  • 1/2 cup cream cheese
  • salt and pepper (to taste)
  • 2 Tbsps parmesan cheese (grated)

Instructions
 

  • 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.
Keyword Clams, Cream Cheese, Linguine, Pasta, Wine