Linguine with creamy clam broth

Ingredients

• 450 g (1 pound)linguine, cooked until al dente; reserve 60 ml (1/4 cup) pasta water
• 30 ml (2 tablespoons), plus extra for garnishextra-virgin olive oil
• 2 tablespoonsunsalted butter
• 6garlic cloves, thinly sliced
• 3anchovy fillets in oil
• 1 tablespooncapers
• 1 teaspoon for spicy, or 1/2 teaspoon for mildred pepper flakes
• 8 g (1/2 cup), plus extra for garnishflat-leaf parsley leaves, roughly chopped
• 120 ml (1/2 cup)dry white wine
• 120 ml (1/2 cup)clam juice
• 240 ml (1 cup)double cream
• 1 teaspoonkosher salt
• 100 g (1 cup), plus extra for garnishgrated Parmesan
• 60 ml (1/4 cup)reserved pasta water
• To tastefreshly ground black pepper

Instructions

1. 1

   Fry the aromatics

   Warm a large pan over medium-low heat. Add the olive oil and butter and swirl to coat the base. When the butter foams, add the garlic, anchovies, capers, red pepper flakes and parsley. Fry for about 5 minutes, stirring now and then, until the garlic is golden and the anchovies have broken down into the oil.

2. 2

   Reduce the wine

   Turn the heat up to medium-high and pour in the white wine. Simmer until it has reduced by half, about 3–4 minutes.

3. 3

   Simmer the sauce

   Add the clam juice, double cream and salt. Keep the liquid at a vigorous simmer for 6 minutes; it will remain loose but its flavour will become more concentrated.

4. 4

   Melt in Parmesan

   Turn off the heat and add the Parmesan and reserved pasta water. Stir gently until the cheese melts into the creamy liquid, then leave the sauce to rest for about 3 minutes before adding the cooked pasta.

5. 5

   Toss and serve

   Add the cooked linguine and toss until coated. Divide between plates and finish with a drizzle of olive oil, grated Parmesan and chopped parsley. Serve with seared scallops on the side if desired.

What is linguine with creamy clam broth?

This is a coastal-style pasta dish built around briny clam juice, rather than a thick, heavy cream sauce. Linguine is a natural match for seafood sauces, and the wine, garlic, capers and anchovies give this version a savoury, bright edge.

The method combines Italian pasta-making flavours with a creamy finish. Reducing the wine and clam juice before adding the pasta concentrates the sauce, while Parmesan and pasta water help it cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 27g protein, 84g carbs, 42g fat.

Most of the carbohydrates come from the linguine, while the olive oil, butter, cream and Parmesan provide much of the fat. The pasta, Parmesan and anchovies also contribute protein. For a more balanced plate, serve a portion with a generous side of salad or vegetables.

Build the savoury base

Garlic: Keep the heat medium-low as it cooks so it turns golden without scorching. Stirring also helps the anchovies break down and blend into the oil and butter.

Capers and anchovies: These add salty, savoury depth to the sauce. Taste before adding extra salt at the end, as the cheese and other ingredients contribute seasoning too.

Reduce without rushing

Wine: Let it reduce by half for the stated 3–4 minutes before adding the clam juice and cream. This gives the sauce a more concentrated base.

Cream: The 6-minute vigorous simmer is intended to intensify the liquid, not turn it into a very thick sauce. It will still be loose before the pasta and cheese go in.

Get the sauce to cling

Pasta water: Its starch helps bring the cream, melted Parmesan and cooking liquid together. Add the reserved amount with the cheese, as directed, and stir gently.

Resting: Give the sauce about 3 minutes off the heat before adding the pasta. Toss the linguine through it so the strands are coated rather than simply topped with sauce.

Choose the pasta and seasoning

Linguine: Cook it until al dente before tossing it with the sauce. The pasta will take on some of the sauce as it is coated, so avoid cooking it past that point.

Pepper flakes: Use 1/2 teaspoon for a mild background heat or 1 teaspoon for a spicier result. Freshly ground black pepper is added to taste, and the recipe does not specify a quantity.

Make it a meal

The recipe suggests seared scallops as an optional side, which suits the seafood flavours. A simple green salad or lightly cooked vegetables can also make a fresh accompaniment.

Finish with the listed olive oil, Parmesan and parsley garnishes just before serving. The pasta is best eaten promptly, while the sauce is creamy and the linguine is hot.

Recipe notes & tips

• Slice the garlic thinly so it cooks evenly in the oil and butter.
• Keep the garlic mixture moving occasionally while it fries to help prevent scorching.
• Measure out the reserved pasta water before draining the linguine.
• Use the lower amount of red pepper flakes if you prefer gentle heat.
• Grate the Parmesan finely so it melts smoothly into the warm sauce.
• Have the cooked linguine ready before the sauce finishes its 3-minute rest.

Variations

• Add scallops: Serve them seared on the side, as suggested in the recipe.
• Adjust the heat: Use 1/2 teaspoon of red pepper flakes for mild spice or 1 teaspoon for a hotter sauce.
• Use fresh clams: Replace some of the clam juice with clam cooking liquid if preparing clams separately.
• Add lemon: Finish with a little lemon zest for a brighter accent.
• Change the herbs: Use chopped chives instead of some of the parsley for a different fresh finish.

Common mistakes to avoid

• Scorching the garlic: Keep the pan over medium-low heat and stir occasionally until it is golden.
• Skipping the wine reduction: Let it reduce by half for 3–4 minutes before adding the clam juice and cream.
• Over-reducing the cream: Simmer for the specified 6 minutes; the sauce should still be loose.
• Adding pasta too soon: Let the sauce rest for about 3 minutes after adding the cheese and pasta water.
• Forgetting the pasta water: Reserve 60 ml before draining so it is ready to help bind the sauce.
• Over-salting: Taste before adding any extra salt, since Parmesan, anchovies and capers are already savoury.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened; avoid boiling it.

Frequently asked questions