Linguini with White Clam Sauce

Ingredients and Weight:

• 1 pound linguini pasta
• 2 dozen fresh littleneck clams, scrubbed and soaked in cold water for 30 minutes
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups clam juice
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cook the linguini according to the package directions.
2. Heat a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the clams and white wine to the skillet. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
4. Add the clam juice to the skillet and bring to a simmer. Reduce heat to low and cook for 10 minutes, or until the sauce has thickened slightly.
5. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Drain the linguini and add it to the skillet with the clam sauce. Toss to coat.
7. Garnish with parsley before serving.

Nutritional Information:

• Calories: 450 per serving
• Protein: 25 grams
• Carbohydrates: 60 grams
• Fat: 20 grams

Dish Characteristics:

• A classic Italian dish with a creamy, flavorful sauce.
• The clams add a briny, savory flavor to the sauce.
• The dish is easy to prepare and can be made in under 30 minutes.

User Comments:

• "This dish was absolutely delicious! The sauce was so rich and creamy, and the clams were perfectly cooked."
• "I've always loved linguini with white clam sauce, and this recipe did not disappoint. It was easy to follow and the results were amazing."
• "This dish is perfect for a special occasion. It's elegant and delicious, yet easy enough for a home cook to prepare."

Special Precautions and Tips:

• Be sure to scrub the clams thoroughly before cooking to remove any sand or grit.
• If you don't have clam juice, you can use vegetable broth or water.
• For a richer flavor, use a dry white wine that has been aged in oak barrels.
• Serve the dish immediately, as the pasta will continue to absorb the sauce and become soggy if it sits for too long.