Garlic Butter Clam Linguine
Linguine pasta with clams, minced garlic, chopped onion, white wine, and cream, finished with unsalted butter and grated cheese.
Ingredients
linguine
200 g
clams (soaked to purge sand and drained)
300 g
chopped onion
2 tbsp
minced garlic
1 tbsp
washed basil leaves
12 leaves
unsalted butter
10 g
grated cheese
1 tbsp
white wine
2 tbsp
heavy cream
100 ml
salt
to taste
white pepper
a pinch
olive oil
1 tbsp
Instructions
1
Prepare the clams
Soak the clams in water to purge any sand, then drain them well and set aside.
2
Cook the linguine
Fill a pot with water and bring it to a boil over medium heat. Add 1 tsp salt, then add the linguine, stirring as it cooks. Once the water returns to a boil, reduce the heat and cook for about 8 minutes. Drain and set aside.
3
Sauté and season
Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and cook until fragrant. Add the clams and white wine, cover the skillet, and steam until the clam shells open. Stir in the washed basil leaves, heavy cream, and linguine. Continue cooking and stirring until the sauce has reduced. Season with salt and white pepper, promptly turn off the heat, then whisk in the unsalted butter until emulsified. Transfer to plates, sprinkle with grated cheese, and serve.
