Linguine with Clams

Recipe View 10 mins Bring a large pot of lightly salted water to a rolling boil. Add the linguine and cook for 8-10 minutes, or until al dente. Reserve about 1 cup of pasta water before draining. Set the linguine aside. (Total time: 10 minutes)

Recipe View 8 mins In a large skillet, melt the butter over medium-high heat. Add the finely chopped onion, sliced mushrooms, and pressed garlic. Sauté until the vegetables are tender and fragrant. (Total time: 8 minutes)

Recipe View 10 mins Pour in the dry white wine and allow it to simmer for 10 minutes, reducing heat if necessary to prevent scorching. This allows the alcohol to evaporate and the flavors to meld together beautifully. (Total time: 10 minutes)

Recipe View 20 mins Stir in the drained clams, reserved clam juice, sour cream, and a generous grind of fresh black pepper. Simmer for another 20 minutes, allowing the sauce to thicken slightly and the clam flavors to infuse. (Total time: 20 minutes)

Recipe View 2 mins Toss the cooked linguine into the skillet with the clam sauce. Add a splash of the reserved pasta water if needed to create a luscious, emulsified sauce that coats the pasta evenly. (Total time: 2 minutes)

Recipe View Serve immediately, garnished with freshly chopped flat-leaf parsley. A drizzle of extra virgin olive oil and a sprinkle of red pepper flakes can add an extra layer of complexity.