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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
Servings: 4 servings
Course: Main Course
Ingredients Method

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)

Method
 

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