Linguine With Olive-Clam Sauce

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Servings: 4 Difficulty: Intermediate
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A creamy, briny pasta dish featuring tender clams and savory olives in a rich garlic sauce.
Linguine With Olive-Clam Sauce recipe image
Linguine With Olive-Clam Sauce recipe image
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Linguine With Olive-Clam Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 251.0

Description

This Linguine with Olive-Clam Sauce is a delightful twist on traditional seafood pasta, combining the briny sweetness of canned clams with the robust flavor of ripe California olives. The sauce is created by gently sauting garlic in butter and olive oil, then thickening it with flour and a blend of clam juice and milk for a luxurious, creamy texture. White wine or lemon juice adds a bright acidity that cuts through the richness, while fresh parsley provides a pop of color and freshness. This dish comes together quickly, making it an excellent choice for weeknight dinners when you want restaurant-quality flavor without the fuss. Serve it hot over al dente linguine for a satisfying, home-style Italian meal that appeals to seafood lovers and pasta fans alike.

Ingredients

Directions

  1. Heat olive oil and butter in a large skillet over medium-low heat.
  2. Add minced garlic to the skillet and gently saut for 1 minute until fragrant, being careful not to burn.
  3. Stir in flour and cook for another minute, blending until the mixture is smooth and slightly bubbly.
  4. Remove the skillet from heat momentarily to prevent splattering.
  5. Drain the clams, reserving the liquid in the can.
  6. Add the reserved clam liquid to the milk to create a total of 1-1/2 cups of liquid mixture.
  7. Return the skillet to medium heat and gradually stir the liquid mixture and drained clams into the butter-flour base.
  8. Cook, stirring constantly, until the sauce comes to a boil and thickens to a creamy consistency.
  9. Stir in the white wine (or lemon juice), chopped olives, and minced parsley.
  10. Season with salt and pepper to taste, keeping in mind the clams are already salty.
  11. Heat the sauce through for 1-2 minutes without boiling vigorously to keep the clams tender.
  12. Serve the sauce immediately over hot cooked linguine.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 251.0kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 2.0g10%
Cholesterol 52.0mg18%
Sodium 1535.3mg64%
Total Carbohydrate 15.0g5%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the clams, as they will become tough. Since they are already cooked in the can, they only need to be heated through.

For a richer flavor, you can substitute heavy cream for half of the milk.

If using lemon juice instead of wine, add it at the very end to preserve its bright acidity.

Taste before adding extra salt, as the clam juice and olives contribute significant sodium.

Keywords: clams, linguine, olive sauce, seafood pasta, italian dinner, creamy clam sauce, garlic butter, quick pasta, weeknight meal, california olives, pasta primavera, briny flavor, comfort food, easy seafood, pasta sauce, garlic olive, milk sauce, white wine, fresh parsley, home cooking
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