Easy Linguine with White Clam Sauce

Ingredients and Weight:

• 1 pound linguine
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chopped shallots
• 1/2 cup dry white wine (optional)
• 1 (10-ounce) can chopped clams, drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Cook the linguine according to the package directions.
2. While the linguine is cooking, melt the butter in a large skillet over medium heat.
3. Add the garlic and shallots to the skillet and cook until fragrant, about 2 minutes.
4. If using, add the white wine and cook until reduced by half.
5. Stir in the clams, heavy cream, and Parmesan cheese. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
6. Season to taste with salt and pepper.
7. Drain the linguine and add it to the skillet. Toss to coat.
8. Garnish with fresh parsley and serve immediately.

Nutritional Information:

Calories: approximately 520 per serving

Dish Characteristics:

• Creamy and flavorful
• Perfect for a casual dinner or lunch
• Can be made ahead of time and reheated

User Comments:

• "This dish was easy to make and so delicious! The sauce was creamy and the clams were perfectly cooked."
• "I loved the addition of white wine to the sauce. It gave it a nice acidity."
• "This is a great recipe for a weeknight meal. It's quick and easy, but it still tastes like a restaurant-quality dish."
• "The Parmesan cheese adds a nice richness to the sauce. I also like to add a bit of chopped red pepper for color and flavor."

Special Precautions and Tips:

• If you can't find fresh clams, you can use frozen clams instead. Just be sure to thaw them before cooking.
• You can also use other types of pasta in this dish, such as spaghetti or fettuccine.
• To make the sauce creamier, add more heavy cream. To make it thinner, add more white wine or clam juice.
• Be careful not to overcook the clams, or they will become tough.