Linguine with Creamy Clam Sauce


I love linguine with clam sauce…love it, love it, love it.  I love it the traditional way, made with fresh clams.  I love it the down and dirty way, made with chopped clams.  But lately my favorite is the creamy way, made with tomatoes, baby clams, and, yep, cream.  Cream makes it silky and decadent and, well, creamy.

Even better, this is one of those wonderful, quick recipes you can make on a Wednesday night when you only feel like spending 20 minutes on dinner, and it’s going to come out like you were slaving away in the kitchen all afternoon.  I don’t know about you, but there’s something SUPREMELY satisfying about whipping up a restaurant-quality supper in less time than it takes to watch Modern Family.  (I love Modern Family, by the way.  I completely identify with Claire.  She and I would be best buds.  If only she was a real person.  Just saying.)

Anyway, one important note about this recipe.  If you are making it in the summer, feel free to use whatever kind of tomato you want.  If you are making it in the dead of winter, as I did with this particular picture, please use cherry tomatoes.  Tomatoes in winter are a pale, tasteless shadow of their wonderful summer selves…except for cherry tomatoes.  Somehow those manage to stay sweet and delicious all year long.  And they are easier to cut up as well.  Double win!!

Happy creamy clam sauce!

Linguine with Creamy Clam Sauce
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 cup chopped fresh tomato
  • 1 eight ounce can whole baby clams
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 12 ounces cooked linguine
Instructions
  1. 1. Heat olive oil in large skillet over medium heat. Add garlic, parsley and tomatoes and cook for two minutes.
  2. 2. Add baby clams with their juice and cream and simmer for 5 minutes. Mix cornstarch with 3 tablespoons cool water and add to the sauce. Simmer another 2 to 3 minutes or until slightly thickened. Season to taste with salt and pepper.
  3. 3. Toss sauce with cooked pasta, divide among plates, garnish with parsley and serve.

Yum

Comments

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  1. Kate that looks so tasty..We all love clams here.

  2. Plan to make this for 12 people and plan on tripling recipe, what kind of cream should I use

  3. What kind of cream do you use in this recipe?

  4. Kate, Made the Linguini with creamy clam sauce for my bunco group. The girls loved it and they all took some home for the hubby’s, boyfriends, etc. It was a great success!!

Trackbacks

  1. […] clam sauce.  The red kind, the white kind…either way, I am a happy girl.  And I do have a recipe that I love and adore for linguine with clam sauce, but that doesn’t mean I don’t keep an eagle eye out for […]

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