This Clams Linguine with Prosecco Cream Sauce recipe by Beach Girl Grills is a delicious dish that fills every craving. From the holidays to a casual Saturday night, this recipe is the perfect pasta dish for any occasion.
Ingredients:
24 Littleneck clams, cleaned
3/4 lbs linguine cooked al dente
1 tbsp olive oil
2 shallots, diced
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes, or to taste
1 cup Prosecco, room temperature
2-3 sprigs of thyme
1 cup roma tomatoes, diced, about 2 small tomatoes
1/2 cup heavy cream
1 tbsp lemon juice
1/3 cup Parmigiano-Reggiano grated, plus extra for serving
1/4 cup basil, chiffonade, plus extra for serving
Directions:
- Cook your pasta in salted water according to package directions for al dente. Drain, reserving 1 cup of pasta water.
- Heat your grill and a grill-safe pan to 400 degrees. Add olive oil.
- Add your shallots and sauté for 2-3 minutes. Add the garlic and sauté for another 2 minutes until fragrant, careful not to let it burn. Add the crushed red pepper.
- Add the Prosecco, thyme, and tomatoes, and bring to a boil. Let slightly reduce.
- Add the clams and cover. Allow them to steam for 5-8 minutes or until they open. Discard any clams that remain closed. Remove the clams from the pan.
- Stir in the heavy cream and allow the sauce to boil for 3-4 minutes. Squeeze in lemon.
- Add the pasta into the pan along with the Parmesan. Toss to combine. If the sauce seems a little dry add in some of the reserved pasta water.
- Stir in the basil and add the clams back into the pan along with any liquid.
- Garnish with extra basil and Parmesan.
For more amazing recipes, check out our Aspire Holiday Series here!
Nicole Stover
Beach Girl Grills