This dish is restaurant quality, makes any dinner feel like a special occasion, and is surprisingly easy to prepare. It produces delicious results every time. My family usually eats a lot of second helpings and leftovers are scarce when I make this--but if we do have any leftovers, they are even tastier the next day!
I think the unusual ingredient that makes the sauce special is the sour cream. It gives a bit of tang that pulls out and cleverly intermingles with all the other flavors.
For any other mushroom lovers out there, I’ve added sliced mushrooms to the recipe and they were a great addition to both the flavors and the texture. Mushrooms also give a great nutritional boost to the dish - check out our superfood spotlight to learn more about mushroom nutrition.
If you like your clam sauce spicy, add ¼ tsp of crushed red pepper when you add the garlic and continue cooking. I usually add lots of extra fresh parsley at the end because it makes the pasta look really beautiful.
Serve with crusty garlic bread and a green salad. Enjoy!
Linguine with Clam Sauce
16 oz Linguine Pasta
8 T Butter
1 Medium Onion, chopped
8 oz Fresh Mushrooms, sliced (optional)
4 Cloves Garlic, pressed
1 c Dry White Wine
4 6.5-oz. Cans Chopped Clams, with juices
3 T Sour Cream
Fresh Black Pepper to taste
1/4 c Fresh Parsley, chopped
Bring a large pot of lightly salted water to a boil.
Add pasta and cook according to package directions. You want the linguine al dente--do not overcook.
Drain pasta, rinse quickly in cold water and set aside.
While the pasta is cooking, melt the butter over medium-high heat in a large skillet.
Add the mushrooms, garlic and onions. Saute until tender.
Pour in the wine and simmer for 10 minutes.
Stir in the clams with their juice, sour cream, parsley, and black pepper. Toss the sauce with the linguine, top with more parsley and serve immediately.
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