Instant Pot Linguine with White Clam Sauce
Instant Pot Linguine with White Clam Sauce
Oh boy do I love Linguine with White Clam Sauce. It’s one of those pastas that are so simple, yet so full of flavor and vibrant to gaze at. Long & thin flat noodles covered in a glistening, creamy, garlicky sauce adorned with spices and chopped clams.
In fact, this dish reminds me of the amazing sauce used for baked clams that we make sure the server supplies us extra bread for to soak up every last drop…but in a pasta!
It’s easily one of my favorite pasta dishes ever not only because of its unforgettable rich/light flavor, but also because it’s just that: EASY…and QUICK! So get out that Instant Pot because this one’s gonna change the way you eat pasta!
Here’s How I Made It!:
Start off with a large shallot…
…and dice it up.
Then take a can of chopped clams in their juices…
…and pour it through a fine mesh strainer with a bowl under it so as to separate the clams from the clam juice.
See? No separation anxiety here. Set aside.
Now go to the Instant Pot and add in some butter…
…and some olive oil.
Give the pot some heat and allow the butter to melt into the oil and begin to bubble.
Once bubbling, add in the shallots…
…and simmer for a little.
Now add in some crushed garlic…
…and mix it in with the sizzlin’ shallots.
Next, take some dry white wine…
…and add it to the pot. Allow some of the alcohol to bubble off for another minute.
…and pour the broth into the pot along with some lemon juice.
Now let’s add in a few dried spices like oregano…
…dried parsley flakes…
…Old Bay seasoning…
…and black pepper.
Stir everything up nicely.
Now we need one of our star ingredients: Linguine!
Take about half the box…
…break it half…
…and place on top of the liquid in the pot.
Push the linguine down with a spoon so it’s totally submerged in the liquid, but DO NOT STIR it! Secure the lid and cook at high pressure.
When done, you’ll see the linguine will have cooked to perfection and it may be a little soupy. This is good because it’s going to make for a wonderfully rich and creamy sauce in just a moment!
Now take those reserved clams…
…add them to the pot and stir them in.
And finally, add in some grated Parmesan cheese…
…and give the pasta and clams a nice good stir so everything is coated and combined.
Allow it to sit in the pot for a few so the clams are heated through and the sauce thickens up nicely.
Then, transfer it to a serving bowl, plate it up…
…and SAVOR THE FLAVOR!
A magnificent pasta dish, done so quickly and easily!
- 4 tbsp (1/2 stick) of butter (salted or unsalted is fine here)
- 1/4 cup of extra virgin olive oil
- 1 tbsp of lemon juice (half a squeezed lemon)
- 1 large (or 2 small) shallot(s), diced
- 1 tbsp of crushed garlic
- 1 1/2 cups of garlic or chicken broth (I used 1 tsp of Garlic Better Than Bouillon + 1.5 cups of water)
- 1/4 cup of a dry white wine (Chardonnay or Sauvignon Blanc or a white cooking wine will work great)
- Two 6.5 oz cans of chopped clams with their juices, separated from one another (so dump the clams in a strainer and set aside the clam juice from the clams)
- 1 tsp of dried oregano
- 1 tsp of dried sweet basil
- 1 tsp of dried parsley flakes
- 1 tsp of Old Bay seasoning
- 1/2 tsp of black pepper
- 8 oz (half a box) of linguine, with the noodles broken in half (I HIGHLY suggest using linguine for this – it cooks to perfection)
- 1/4 cup of Parmesan cheese, plus more for topping if desired
This will feed about 4 smaller appetites or 2 large ones. If you wish to double the recipe and use the whole box of pasta, everything in the recipe remains the same – just add in another cup of broth and another can of clams + their juices.
Want to set it over the edge and make it extra clammy? Take about 1 lb of fresh clams in their shell (they will be closed) and lay it on top of the pasta just before cooking! When done, discard any clams whose shell didn’t open!
- Add the butter and oil to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
- Add the shallots and cook for 1-2 minutes, then add the garlic and cook for 1 minute and then add in the white wine and let simmer for 1 minute more
- Add the broth, lemon juice, clam juice (but NOT the clams), basil, oregano, parsley, Old Bay, pepper and stir together well
- 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 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
- Transfer to a serving bowl, plate it up and sprinkle any extra Parmesan cheese if desired
- Enjoy and serve with some crusty Italian bread to sop up any leftover sauce!