Clam sauce with linguine, or any type of pasta, is a comfort food dinner that’s perfect for a cold night This 5-ingredient dinner can be on your table, and ready to eat, in less than 30 minutes.
Most days, I really love living in Wisconsin. The people are friendly, and there’s very little road rage. Well, unless you count cart-crashing at the butcher case during a 1-day meat sale at Piggly Wiggly. Our fall weather is gorgeous, and we have an incredibly talented football team, complete with our very own Dancing With the Stars mirror ball trophy winner! Oh Donald, my Donald!
Wisconsin also boasts some dang delightful food. We have some of the best artisan cheese and sausages in the country, and we put up a great whitefish boil.
Shellfish isn’t easy to come by here, unless it can be caught in a fresh water lake. It’s a bummer for me, because meals with lobster, crab, shrimp, or clams are my absolute favorite. Unfortunately, since I’m located so far away from the coastal waters, the cost to afford fresh seafood from the market is nearly the same as a car payment. That may be a slight exaggeration, but my point is that I”m rarely able to indulge in fresh seafood.
Since I can’t bear to live completely void of shellfish, I break down and buy canned clams every now and then.
Canned clams are a must if I’m going to make clam chowder, or one of my favorites, pasta with clam sauce.
The ingredient list short, as is the time it takes to prepare this delicious dinner! You’ll be hard pressed to find enough time to call the kids in from the back yard and get them cleaned up before this dinner is ready!
Clam juice and wine are primary ingredients for the sauce, plus butter, to give it a rich, velvety smooth finish. Fresh parsley is added at the last second for a nice burst of color, garnishing the dish perfectly.
This pasta with clam sauce is easy to make, comforting, and completely yummi. I hope you enjoy it!
This 5 ingredient dinner is quick and easy to make. A delicious clam sauce, with lots of white wine and garlic, served over tender pasta,
- 2 Tablespoons olive oil
- 3 large cloves garlic, minced (more or less, according to taste)
- 1 medium onion, diced
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano, or 1 tablespoon dried
- 2 cans (12-ounces each) chopped clams**
- 1/2 cup dry white wine (for alcohol-free cooking, substitute with fish stock)
- 2 Tablespoons unsalted butter
- 1 pound quinoa spaghetti (or your favorite variety and shape of pasta)
- Freshly grated Parmesan cheese
- In a medium skillet, heat oil over medium-low heat. Add garlic and onion and sauté until translucent, but not browned. Add clams with the liquid, wine, parsley, and oregano. Bring to a boil and simmer until liquids are reduced, about 10 minutes.
- Meanwhile, cook pasta according to package directions for al dente. Drain, reserving some of the cooking water. Add the pasta to the sauce. Add the butter and toss well, then cook about one minute, adding some of the reserved water if needed to loosen the mixture.
- If desired, add a little more fresh parsley for color. Serve, offering the Parmesan cheese separately.
**The broth in canned clams is naturally high in sodium so I don't add salt. Taste first and add only if needed.
|Amount Per Serving||As Served|
|Calories 778kcal Calories from fat 150|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 5g||25%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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