Linguine with Clam Sauce

Linguine with Clam Sauce 

We used to do this on top of the stove, but now it’s all instant pot. Check out Instant Pot Pasta for other pasta options. 

I always try to keep 2 cans of clams on the shelf because this is such an easy, truly one dish meal. You can add a side salad, or not, as you choose. I don’t always have the fresh parsley. It’s a good addition, but nothing to make a special trip to the grocery over. If I don’t have shallots I will use a small onion. 

Yield: 2 servings

Time: 30 minutes

½ pkg uncooked Linguine

2 can minced clams (6.5 oz.), drained – save juice

1/2 lb fresh mushrooms, sliced

1 lg shallot, diced fine

5-6 fresh garlic cloves, minced

2 tbsp butter, melted

2 tbsp olive oil

1/4 cup dry white wine

1 ½ cup garlic broth (Better Than Bullion is my favorite)

2 tbsp lemon juice

1 tbsp Italian herbs

1/4 tsp salt

1/4 tsp pepper

1/2 cup fresh parsley, chopped

1/2 cup grated Parmesan cheese

Instructions

Add the butter and oil to the Instant Pot. Hit “Sauté” and wait until the butter has melted and it bubbles

Add the shallots, garlic and mushrooms. Saute for 2-3 minutes. 

Mix  the broth, wine, lemon juice, clam juice (but NOT the clams), Italian seasonings, pepper and stir together. 

Hit the cancel button then pour the liquid mix into the pot over the shallot mixture. 

Break the linguine in half and lay it on top, pushing it all down under the liquid but NOT stirring

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done (it may appear a bit soupy when the lid comes off but this is what we want for now!)

Stir in the clams and half the Parmesan. Let sit for about 5 minutes, stirring occasionally so the clams get heated through and it will thicken up into an incredible sauce

Plate it up and sprinkle extra Parmesan cheese and chopped parsley.

Enjoy and serve with some crusty Italian bread to sop up any leftover sauce!

Note:

This will feed about 4 smaller appetites or 2 large ones. You can double it if your pot is large enough. Just open 2 more cans of clams and add their juice along with another cup of liquid – wine and broth. Proceed as above, but use the whole box of Linguine.