Instant Pot Linguine with White Clam Sauce
This quick and easy instant pot recipe delivers a rich, garlicky white clam sauce that melts into perfectly cooked linguine. The pressure cooker enhances the flavors, creating a restaurant-quality pasta dish in just 30 minutes.
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
Variation:
Garlic-Butter Only (No Clams): Omit the clams and their juices. Increase the broth by an extra ½ cup to maintain sauce consistency.
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