Ingredients for Linguine With White Clam Sauce
- 1 pound linguine
- Olive Oil
- 4 cloves garlic, minced
- 1 leek, thinly sliced and washed
- Dry White Wine
- White Pepper
- 1 teaspoon dried oregano
- 2 pounds littleneck clams, scrubbed and rinsed
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How to Make Linguine With White Clam Sauce
- Cook linguine according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large saucepan over medium heat.
- Add minced garlic and sliced leeks. Cook, stirring occasionally, until softened, about 3-5 minutes.
- Pour in white wine, black pepper, and dried oregano. Increase heat to high and cook, stirring frequently, until the wine is reduced by half (about 2-3 minutes). Watch carefully to prevent burning.
- Reduce heat to medium-low. Add clams and their reserved juice to the saucepan.
- Cover and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
- Gently stir in the cooked linguine and a few tablespoons of the reserved pasta water to create a creamy sauce. Add more pasta water if needed to reach desired consistency.
- Cover and cook for 2-3 minutes, allowing the pasta to absorb some of the broth.
- Season with salt to taste.
- Garnish with fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
13g
Carbs
18g