One-Pot Linguine with White Clam Sauce
A Pasta Pot and A Pair of Tongs
Are All You Need

This one-pot linguine with white clam sauce meal was inspired by a recipe posted and went viral on Facebook. What I love about it is that it skips the steps to drain pasta and cook the sauce separately. On top of that, it is a one-pot meal.

A pasta pot and a pair of tongs are all you need for this one-pot linguine with white clam sauce recipe.

Prep Time: 5 Minutes   Cook Time:15 Minutes   Serving: 4


TIPS & TRICKS


Compared to the time I used for cooking the same pasta recipe in a traditional way, it actually cuts it down into half. The starch from the pasta will thicken up the
liquid and, at the same time, you have enough sauce to keep the pasta moist.

I always love to save the juice from steaming clams in a pot.  It is just perfect to make this one-pot linguine with white clam sauce recipe. 

But you may not have fresh clam juice on hand.  Or it is too expensive to buy the clam juice.  You can combine chicken broth and clam juice together.  The trick is 6 cups of liquid with one pound of pasta.  I hope you will enjoy this quick and easy family meal as much as I do.

Like ovens, different stove has different "personalities".  When cooking time reaches to 12 minutes, check and see if the pasta is too wet or too dry.  Then, make the adjustment of the heat.



One-Pot Linguine with White Clam Sauce Recipe and Instructions

Ingredients

1 pound Linguine
2 cans (6.5oz each) Chopped Clams (separate the juice from the clams)
6 cups Clam juice (I usually save the juice left from steaming clams in the pot.  Check out the Perfectly Steamed Clams recipe) or 3 cups of chicken broth + 3 cups of clam juice
½ cup White Wine (optional; can replace this with either the chicken broth or clam juice)
1 tablespoon Minced garlic
2 teaspoon Dried Parsley Flakes

Seasonings

1 teaspoon Salt (only need it if you use natural clam juice; otherwise, skip it)
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter


Instructions

  1. Combine all the (6 cups total) liquid, extra virgin olive oil, butter and garlic in a pasta pot and bring it to a boil.
  2. Add salt and linguine into the boiling liquid.
  3. Stir about 2 minutes to make sure the linguine will not stick together.
  4. Cover with lid.
  5. Turn down the heat to medium to medium low to simmer.
  6. Let it cook for 14 minutes until most of the liquid is absorbed in the pot.
  7. Turn off heat; it may still look watery.
  8. Stir in clams and dried parsley flakes.
  9. Serve immediately.



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