Linguine Pasta with Creamy Clam Sauce

Linguine Pasta with Creamy Clam Sauce

Linguine Alle Vongole



1 pound linguine pasta

1 white onion, chopped

2 cloves garlic, minced

1 pint shucked fresh small clams, drained or 2 cans (6 1/2-ounces each) minced clams, drained

1/4 cup white wine

2 tablespoons olive oil

1 1/2 cups heavy whipping cream

1 teaspoon ground nutmeg

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese


  Directions Chop clams. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add garlic and onion and saute for 2 minutes. Stir in white wine and cream, nutmeg, salt and pepper; bring to a boil, reduce heat. Add clams and simmer for 30 minutes or until clams are tender, stirring occasionally. Meanwhile, prepare linguine according to package directions; drain well. Pour sauce over hot linguine and sprinkle with fresh Parmesan cheese. Sauce may be refrigerated up to 48 hours. Freezing is not recommended. Makes about 2 1/2 cups sauce. Servings 4