Mike Stafford
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- Coastal plain of North Carolina
One of my favorite instant pot recipes is this delicious linguine and clams smothered in a garlic butter sauce. It is easy to make and from start to finish takes about 30 minutes.
Enjoy!
Linguine and Clams in a garlic butter sauce
Ingredients
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 medium onion, finely diced (or two shallots if you prefer)
2 tbsp of finely minced garlic
2 1/2 cups of clam or chicken broth (I use 2 8-ounce jars of clam juice and a half cup of chicken broth0
1/4 cup of a dry white wine (Chardonnay or Sauvignon Blanc or a white cooking wine will work great)
Three 6.5 oz cans of minced 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 ½ tsp of dried oregano
1 ½ tsp of dried sweet basil
1 tsp of dried parsley flakes
1 1/2 tsp of Old Bay seasoning
1/2 tsp of black pepper
16 ounce box of linguine, with the noodles broken in half
1/2 cup of Parmesan cheese, plus more for topping if desired
Directions
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 is bubbling
Add the diced onion 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 chicken broth, lemon juice, clam juice ( the clam juice from both bottles and the clam juice drained from the cans of clams) 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!
Enjoy!
Linguine and Clams in a garlic butter sauce
Ingredients
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 medium onion, finely diced (or two shallots if you prefer)
2 tbsp of finely minced garlic
2 1/2 cups of clam or chicken broth (I use 2 8-ounce jars of clam juice and a half cup of chicken broth0
1/4 cup of a dry white wine (Chardonnay or Sauvignon Blanc or a white cooking wine will work great)
Three 6.5 oz cans of minced 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 ½ tsp of dried oregano
1 ½ tsp of dried sweet basil
1 tsp of dried parsley flakes
1 1/2 tsp of Old Bay seasoning
1/2 tsp of black pepper
16 ounce box of linguine, with the noodles broken in half
1/2 cup of Parmesan cheese, plus more for topping if desired
Directions
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 is bubbling
Add the diced onion 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 chicken broth, lemon juice, clam juice ( the clam juice from both bottles and the clam juice drained from the cans of clams) 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!
