If you’ve never been a fan of clams, this dish might just change your mind. The rich garlic-butter sauce, combined with tender linguine, creates an irresistible meal that is both comforting and elegant.
Thanks to the instant pot, this classic seafood pasta comes together quickly, making it perfect for busy weeknights or a special dinner.
Why You’ll Love This Recipe
The beauty of instant pot recipes lies in their convenience, and this linguine with white clam sauce is no exception.
Traditionally, this dish requires careful stovetop monitoring, but the pressure cooking method simplifies the process without compromising flavor. The result is a silky, savory pasta dish that feels restaurant-quality but takes a fraction of the effort.
Not only does this recipe cut down on cooking time, but it also allows the flavors to meld beautifully. The combination of garlic, butter, white wine, and clam broth creates a sauce that coats every strand of pasta with delicious, briny goodness.
Tips for the Best Linguine with White Clam Sauce
To get the best results, follow these simple tips:
- Use quality ingredients – Since this dish relies on a few key flavors, choose good-quality canned clams and a dry white wine that you’d actually enjoy drinking.
- Don’t skip the Parmesan – While clams and cheese aren’t typically paired together, a touch of Parmesan helps balance the sauce’s richness.
- Break the pasta carefully – Breaking the linguine in half ensures even cooking and prevents clumps. However, avoid stirring once the pasta is in the pot—just gently press it down into the liquid.
- Quick release the pressure – This helps prevent the pasta from overcooking and turning mushy.
Substitutions & Variations
If you love experimenting with instant pot recipes, there are plenty of ways to customize this dish.
- Make it dairy-free – Swap out the butter for olive oil and omit the Parmesan.
- Go gluten-free – Use gluten-free linguine or spaghetti, but be mindful that gluten-free pasta can be more delicate under pressure cooking.
- Try a different protein – If clams aren’t your thing, use shrimp or scallops instead. Just add them after pressure cooking so they don’t overcook.
- Boost the heat – Add red pepper flakes for a bit of spice.
What to Serve with This Pasta
This dish is satisfying on its own, but a few side dishes can elevate the meal even further.
- Garlic bread – A crusty baguette is perfect for soaking up the flavorful sauce.
- Simple salad – A crisp green salad with a light vinaigrette balances the richness of the pasta.
- Steamed vegetables – Broccoli, asparagus, or zucchini pair well with this seafood dish.
Why the Instant Pot Works Wonders for This Recipe
The instant pot takes the guesswork out of making white clam sauce pasta. By pressure-cooking the linguine with the broth and seasonings, the flavors infuse deeply, creating a richer sauce than traditional boiling methods.
Plus, there’s no need to dirty multiple pots—the entire dish comes together in a single appliance.
With this method, even busy home cooks can enjoy gourmet-style seafood pasta without standing over the stove.
Give it a try, and you may just find yourself making it again and again!
Instant Pot Linguine with White Clam Sauce
Ingredients
- ¼ cup extra-virgin olive oil
- 4 tbsp ½ stick salted butter
- 1 large shallot minced
- 3 cloves garlic minced or pressed
- ¼ cup dry white wine e.g., Sauvignon Blanc
- 2½ cups clam broth or chicken broth
- Juice of ½ lemon
- 3 6.5-ounce cans chopped clams (strain and reserve juices)
- 1½ tsp dried sweet basil
- 1½ tsp dried oregano
- 1 tsp Old Bay seasoning
- ½ tsp black pepper
- 1 pound linguine
- ½ cup grated Parmesan cheese plus extra for topping
Instructions
- Sauté the aromatics – Set the Instant Pot to sauté mode on "More" or "High." Add the olive oil and butter, letting it melt and start bubbling.
- Build the base – Stir in the shallot and cook for 2 minutes. Add the garlic and sauté for 1 more minute. Pour in the white wine and let it simmer for a minute to reduce slightly.
- Add seasonings and liquids – Pour in the clam broth (reserving clams for later), lemon juice, basil, oregano, Old Bay, and black pepper. Stir well to combine.
- Add pasta – Break the linguine in half and lay it on top of the liquid. Do not stir; just gently press the noodles down so they are mostly submerged.
- Pressure cook – Secure the lid, set the valve to "Sealing," and cook on High Pressure for 6 minutes. Once done, perform a quick release to release the pressure.
- Finish the sauce – Once the lid is off, stir in the clams and Parmesan cheese. Let it sit for about 5 minutes, stirring occasionally, until the sauce thickens and the clams are warmed through.
- Serve – Plate the pasta and top with extra Parmesan cheese, if desired. Enjoy your Instant Pot linguine!
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.