Instant Pot Linguine with White Clam Sauce
From Pressure Luck Cooking
Equipment
- Electric Pressure Cooker
Ingredients
- 4 tbsp butter
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice half a squeezed lemon
- 1 large or 2 small shallot(s), diced
- 1 tbsp crushed garlic
- 2 1/2 cups chicken broth
- 1/4 cup dry white wine Chardonnay or Sauvignon Blanc or a white cooking wine will work great
- 3 6.5 oz cans of chopped clams with their juices separated from one another (so dump the clams in a strainer and set aside the clam juice from the clams)
- 1 tsp of dried oregano
- 1 tsp of dried sweet basil
- 1 tsp of dried parsley flakes
- 1 tsp of Old Bay seasoning
- 1/2 tsp of black pepper
- 16 oz of linguine with the noodles broken in half
- 1/4 cup of Parmesan cheese plus more for topping if desired
Instructions
- Add the butter and oil to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
- Add the shallots and cook for 1-2 minutes, then add the garlic and cook for 1 minute and then add in the white wine and let simmer for 1 minute more
- Add the broth, lemon juice, clam juice (but NOT the clams), basil, oregano, parsley, Old Bay, pepper and stir together well
- Break the linguine in half and lay it on top, pushing it all down under the liquid but NOT stirring
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done (it may appear a bit soupy when the lid comes off but this is what we want for now!)
- Stir in the clams and the Parmesan. Let sit for about 5 minutes, stirring occasionally so the clams get heated through and it will thicken up into an incredible sauce
- Transfer to a serving bowl, plate it up and sprinkle any extra Parmesan cheese if desired
- Enjoy and serve with some crusty Italian bread to sop up any leftover sauce!