Linguine with Clams and White Sauce

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Linguine with Clams and White Sauce

Beloved throughout Italy as well as the U.S., classic, simple pasta with clam sauce is a recipe that every true food lover should have up their sleeve.

Servings:

Calories: 785kcal

Author: Emeril Lagasse

Ingredients

For the Pasta

1 pound linguine
6 quarts water salted, boiling

For the Clams/White Sauce

1 package clam meat PanaPesca brand, thawed if frozen
salt
black pepper freshly ground
2 Tablespoons olive oil extra-virgin, plus more for serving
3 ounces Spanish chorizo diced
1/2 cup yellow onion or 2 shallots, finely chopped
3 Tablespoons garlic thinly sliced
1/2 cup fresh parsley leaves finely chopped, plus more for serving
1/4 teaspoon crushed red pepper flakes or crushed Calabrian chili
3/4 cup dry white wine
1/2 cup clam juice
1/2 cup heavy cream
2 teaspoons lemon juice fresh
1/2 cup Parmesan cheese grated

Instructions

For the Pasta

Bring a large pot of salted water to a boil.
Add the linguine and cook until al dente, 8 to 9 minutes.
Drain the pasta in a colander, reserving 1⁄2 cup of the cooking liquid.
Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.

For the Clam Sauce

In a large, heavy sauté pan or medium pot, heat 2 tablespoons olive oil over medium heat.
Add the pancetta or chorizo and cook, stirring, for 2 minutes.
Add the onions and cook, stirring, until soft, 3 minutes.
Add the garlic, parsley, salt, pepper and red pepper flakes, and cook, stirring, for 1 minute.
Add the wine and clam juice and cook for 1 minute.
Add the clams, cover, and reduce heat to a simmer and cook for 5 minutes.
Add the cream and lemon juice, stir well, and simmer for 1 minute.

Assemble and Serve

Add the cooked pasta and toss to coat.
Drizzle with some extra-virgin olive oil over pasta and toss to coat.
Divide among serving bowls and top each portion with cheese and extra parsley if desired. Serve immediately.

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