Cream and Clam Broth Linguine

Cream and Clam Broth Linguine

Recipe from Santos Loo

Cream and Clam Broth Linguine

This recipe falls squarely in the unique category of indulgent yet light. The clam sauce is deliciously fatty without overwhelming the senses (or your tummy). You get all the umami flavor you could desire from the seafood while also getting a bit of nostalgic alfredo influence from the cream. Ultimately, the whole dish comes together easily in one pan, making it perfect for a bougier-than-average weeknight meal.

Prep time

10 minutes

Cook time

30 minutes



What You'll Need


  • 1 pound linguine, cooked to al dente in the Perfect Pot and reserve ¼ cup pasta water
  • 2 tablespoons extra virgin olive oil, plus more for garnish
  • 2 tablespoons unsalted butter
  • 6 garlic cloves, thinly sliced
  • 3 anchovy filets in oil
  • 1 tablespoon capers
  • 1 teaspoon red pepper flakes if you like it spicy or 1/2 teaspoon for mild
  • ½ cup parsley leaves, roughly chopped, plus more for garnish
  • ½ cup dry white wine
  • ½ cup clam juice
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 cup grated parmesan, plus more for garnish
  • ¼ cup reserved pasta water
  • Freshly grated black pepper


Step 1

Heat the Always Pan® Pro over medium low heat. Once hot, add the oil and butter, and swirl the pan to evenly spread the oil throughout. When the butter begins to foam, add the garlic, anchovy, capers, red pepper flakes, and parsley. Fry this mixture for about 5 minutes or until the garlic is golden in color. Stir occasionally to help the anchovy filets break apart and dissolve into the oil.

garlic, anchovy, capers, red pepper flakes, and parsley mixture

Step 2

Raise the heat to medium high and add the white wine. Allow the wine to reduce by half. This should take 3–4 minutes.

Step 3

Next add the clam juice, heavy cream, and salt, and continue to reduce this liquid at a vigorous simmer for 6 minutes. The sauce will still be loose but more intense in flavor.

Step 4

Turn off the heat, and add the parmesan cheese and reserved pasta water. Gently stir the sauce to help the cheese melt into the liquid cream mixture. Let the sauce rest, about 3 minutes, before adding the cooked pasta.

add the parmesan cheese and reserved pasta water

Step 5

Add the cooked pasta and toss to coat. After plating each dish, garnish with a drizzle of olive oil, grated parmesan, and chopped parsley. Serve with a side of Seared Scallops if desired.

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