I love linguine with white clam sauce. It’s a pasta that’s deceptively simple yet packed with flavor: long, flat noodles in a glossy, garlicky, slightly creamy sauce studded with tender clams and bright herbs.
It reminds me of the buttery, garlicky sauce served with baked clams—only here it coats pasta so you can soak it all up with a fork or crusty bread.
This version is quick and easy to make in an Instant Pot, which keeps the cooking simple and speeds everything up without sacrificing flavor.
How I make it:
Start with a large shallot, peeled and diced.
Drain two cans of chopped clams, reserving the clam juices by pouring them through a fine mesh strainer into a bowl.
Set the clams and the juice aside separately.
In the Instant Pot set to Sauté (High/More), add butter and extra virgin olive oil. When the butter melts and begins to bubble, add the diced shallot and cook briefly until softened.
Add crushed garlic and cook for another minute to develop aroma without browning.
Pour in a splash of dry white wine and let it simmer for about a minute to release the alcohol and concentrate the flavor.
Make a garlic-flavored broth with either garlic bouillon or chicken broth. Add the broth and the reserved clam juice to the pot along with a squeeze of lemon juice.
Season with dried oregano, sweet basil, parsley flakes, Old Bay, and black pepper. Stir to combine.
Use linguine for the best texture. Break about half a box in half and layer the strands over the liquid. Push the pasta down so it’s submerged, but do not stir.
Secure the lid and pressure cook on high for 6 minutes, then quick-release. The pasta may look slightly soupy when you open the lid—that’s intentional and will become the sauce.
Stir in the reserved chopped clams and grated Parmesan. Mix gently so the clams heat through and the cheese melts into the liquid, creating a silky sauce. Let the pot rest a few minutes to thicken.
Transfer the linguine with white clam sauce to a serving bowl or plates. Sprinkle more Parmesan if you like and serve with crusty bread to mop up the sauce.
A delicious, restaurant-quality pasta that comes together quickly—rich, bright, and full of clam flavor.
Instant Pot Linguine with White Clam Sauce
This pasta is a favorite even for people who don’t usually pick clams. It’s one of the easiest and tastiest linguine with white clam sauce recipes I know.
5 minutes
14 minutes
19 minutes
Ingredients
- 4 tbsp (1/2 stick) butter
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice (about half a lemon)
- 1 large shallot, diced
- 1 tbsp crushed garlic
- 1 1/2 cups garlic or chicken broth
- 1/4 cup dry white wine
- Two 6.5 oz cans chopped clams, drained and juices reserved
- 1 tsp dried oregano
- 1 tsp dried sweet basil
- 1 tsp dried parsley flakes
- 1 tsp Old Bay seasoning
- 1/2 tsp black pepper
- 8 oz (half a box) linguine, broken in half
- 1/4 cup grated Parmesan, plus more for serving
Instructions
- Add butter and oil to the Instant Pot and set to Sauté (High/More). When butter melts and bubbles, add shallots and cook 1–2 minutes.
- Add garlic and cook 1 minute, then pour in the white wine and simmer 1 minute.
- Add broth, lemon juice, clam juice (reserve the clams), herbs, Old Bay, and pepper. Stir to combine.
- Lay broken linguine on top of the liquid, press down so it’s submerged, but do not stir.
- Secure the lid and pressure cook on High for 6 minutes. Quick-release when done. The pasta may appear somewhat soupy—that’s expected.
- Stir in the reserved clams and Parmesan. Let sit about 5 minutes, stirring occasionally so clams heat through and the sauce thickens.
- Serve in bowls, sprinkle extra Parmesan if desired, and enjoy with crusty bread to sop up the sauce.
Jeffrey’s Tips
This recipe serves about six. To double and use a full box of pasta, keep seasonings the same and add another cup of broth plus an extra can of clams with juices. For more intense clam flavor, add about 1 lb fresh clams in the shell on top of the pasta before cooking—discard any that do not open.