Clam Sauce with Linguine

Ingredients and Weight:

• 2 pounds clams (littleneck or Manila clams)
• 1 pound linguine
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup clam juice
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Difficulty Level: 2 (Simple to Moderate)

Preparation Method Steps:

1. Rinse the clams thoroughly under cold water. Discard any clams that have open shells or broken hinges.
2. Cook the linguine according to the package instructions.
3. Meanwhile, heat a large skillet or Dutch oven over medium heat. Add the olive oil and sauté the onion and garlic until softened, about 5 minutes.
4. Add the white wine and cook for 1 minute, or until reduced by half.
5. Add the clam juice, heavy cream, parsley, and Parmesan cheese. Season with salt and black pepper to taste.
6. Bring the sauce to a boil, then reduce heat and simmer for 10 minutes, or until thickened slightly.
7. Add the clams to the sauce and cover. Cook for 5-7 minutes, or until the clams have opened.
8. Drain the linguine and add it to the sauce. Toss to combine.

Nutritional Information:

Per Serving (1 cup):

• Calories: 450
• Protein: 25 grams
• Carbohydrates: 50 grams
• Fat: 20 grams

Dish Characteristics:

• Savory and flavorful clam sauce
• Al dente linguine
• Rich and creamy texture
• Fresh parsley and Parmesan cheese for flavor and aroma

User Comments:

• "This was the best clam sauce I've ever had! The clams were perfectly cooked and the sauce was rich and creamy. The linguine was also cooked al dente, which was a nice touch."
• "I'm not usually a fan of clam sauce, but this dish changed my mind. The flavors were incredible and the clams were so tender. I'll definitely be making this again."
• "This dish was a bit challenging to make, but it was worth the effort. The clam sauce was so flavorful and the linguine was cooked perfectly. It's a great dish for a special occasion."

Special Precautions and Tips:

• Make sure to rinse the clams thoroughly before cooking to remove any sand or grit.
• If you don't have dry white wine, you can use chicken broth instead.
• If you don't have heavy cream, you can use milk instead. However, the sauce will not be as thick and creamy.
• Be careful not to overcook the clams. They should be cooked just until they open.