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Prosecco Cream Clam Linguine

Prosecco Cream Clam Linguine
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Clams are steamed in an aromatic prosecco broth before heavy cream and Parmigiano-Reggiano is added along with basil to turn this into a light and creamy pasta sauce. 

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Pasta
  • Method: Sauteing
  • Cuisine: Italian

Ingredients

Units Scale
  • 24 littleneck clams, cleaned
  • 3/4 lbs linguine, cooked al dente *retain 1 cup of the starchy pasta water when draining
  • 1 tablespoon olive oil
  • 2 shallots, diced
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 2–3 sprigs of thyme
  • 1 cup roma tomatoes, diced, about 2 small tomatoes
  • 1 cup prosecco, or other sparkling or dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/3 cup Parmigiano-Reggiano grated, plus extra for serving
  • 1/4 cup basil, chiffonade, plus extra for serving

Instructions

  1. Cook your pasta according to the package direction for al dente and drain, retaining 1 cup of the starchy pasta water.
  2. Heat your grill and grill safe skillet with a lid to 400 degrees. 
  3. Add your olive oil and shallots. Sauté for 3-4 minutes. 
  4. Add your garlic and sauté for 2 minutes, careful not to burn. Add the crushed red pepper flakes. 
  5. Add your wine, thyme, and tomatoes. Bring to a boil and allow to slightly reduce. 
  6. Carefully add your clams and cover. Let them cook for 5-8 minutes or until they’ve opened. As they open immediately remove them from the pan to a bowl. Discard and shells that don’t open.
  7. Add the heavy cream and stir to combine. Let it come to a boil and cook for 3-4 minutes until it has thickened. Add the lemon and stir.
  8. Add the cooked pasta into the pan along with the parmesan. Toss to combine and melt the parmesan. If the sauce is a little too thick add in some of the reserved pasta water.
  9. Stir in the basil. Add the clams back into the pan along with any of the liquid. Toss to combine.
  10. Serve with additional basil and parmesan. Cheers!

Notes

This same recipe can be prepared on the stove. Heat your skillet over medium heat.

You can use other types of seafood in this recipe such as shrimp, scallops, lobster, and mussels. The mussels will cook the same as the clams. Shrimp and scallops should be sauteed or seared at the beginning and then added to the pasta at the very end.

Find it online: https://beachgirlgrills.com/prosecco-cream-clam-linguine/