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Linguine with Silky Cream Clam Sauce

Linguine with Silky Cream Clam Sauce

Weeknight speed meets restaurant-level polish in a bowl that tastes like the sea wrapped in satin.

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Intro

There are nights when dinner has to move fast but still feel special. This is that bowl. Pantry clams, a pour of cream, and a little kitchen alchemy come together into a sauce that looks glossy, eats luxurious, and clings to hot linguine like it was born to. The brine speaks first; the cream smooths the edges; the whole thing lands soft, elegant, and undeniably comforting.

Flavor & Feel

Think oceanic and plush, not heavy. The clam liquor keeps the sauce bright and honest while the cream brings everything into focus—silky, balanced, and calm. A quiet lift from wine and a gentle finish of pepper and Parmesan turn each twirl into a small celebration.

Why It Works on a Tuesday

This is midweek luxury without the fuss. The timing syncs naturally—sauce and pasta meeting at exactly the right moment—so you get that restaurant sheen with “I-just-got-home” effort. It’s the kind of dish that makes an ordinary evening feel like an occasion, even if the occasion is simply being hungry.

Serve It While It Shimmers

This pasta is at its best the second the sauce looks like satin. Warm bowls help keep that texture perfect. Bring it to the table steaming, let the aromas do the talking, and give yourself permission to linger over a second twirl.

Chef’s Note: The magic is in the marriage of clam liquor, cream, and the pasta’s own starch. That union is what creates the beautiful cling without tipping into heaviness—think “elegant chowder’s cosmopolitan cousin.”

The step-by-step is just below. When you’re ready, jump down, cook along, and turn a weeknight into something a little luxurious—no special occasion required.

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Linguine with Silky Cream Clam Sauce — Recipe (Text)

Yield: 6 servings

Ingredients

• Kosher salt, to taste
• 8 oz linguine
• 1 tbsp olive oil
• 2 tbsp salted butter
• 2 (10-oz) cans chopped clams, drained (reserve juice)
• 4 garlic cloves, minced
• 3/4 cup white wine
• 1 tbsp lemon, plus wedges for serving
• 3/4 cup heavy cream
• 2 tbsp fresh flat-leaf parsley, chopped (plus more to serve)
• Black pepper & salt, to taste
• Freshly grated Parmesan, to serve

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine to al dente. Reserve 1 cup pasta water; drain and keep warm.
2. Meanwhile, in a large skillet over medium-high, warm the oil and 1 tbsp butter.
3. Add clams and garlic; cook until fragrant, about 3 minutes.
4. Pour in white wine, scraping up any bits; simmer 2–3 minutes to reduce.
5. Add 1/2 cup reserved clam juice and remaining 1 tbsp butter; stir to melt.
6. Reduce heat to medium-low; add lemon juice.
7. Pour in cream and add parsley; stir gently.
8. Season with pepper; taste and add salt as needed. Simmer low ~3 minutes to heat through.
9. Toss in linguine until glossy and clams are well distributed, loosening with pasta water as needed. Top with Parmesan and parsley; serve with lemon wedges.

Approx. nutrition (per serving): 346 cal • 19 g fat (10 g sat) • 31 g carbs • 1 g fiber • 2 g sugar • 8 g protein • 163 mg sodium • 48 mg cholesterol