Name: Linguine with White Clam Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 2 shallots, minced; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, minced; 2 (6.5-ounce) cans chopped clams; 1 cup chicken broth; 1 (8-ounce) bottle clam juice; 2 tablespoons unsalted butter; Salt and pepper; 1 pound linguine; 2 tablespoons minced fresh parsley

Why This Recipe Works

For this quick weeknight meal, we opted for the convenience of canned chopped clams. Butter, stirred in at the end, enriches the clam sauce and provides a velvety texture.

Before You Begin

Our favorite clam juice is Bar Harbor Clam Juice. For a little brightness, serve with lemon wedges and red pepper flakes.

Instructions

Cook shallots, oil, and garlic in 12-inch skillet over medium heat until shallot is just golden and garlic is fragrant, about 2 minutes. Add clams and their juice, broth, and bottled clam juice; increase heat to medium-high; and bring to boil. Cook until sauce is reduced to 2 cups, about 15 minutes. Off heat, whisk in butter and season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add linguine and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain linguine and return it to pot. Add sauce and parsley to linguine and toss to combine. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve.