How to Make Linguini with Clams in an Instant Pot [RECIPE]

ashley

It seems like everyone LOVES their Instant Pot... Me? Well, I don't exactly love it but I'm giving it a fair shake.

This weekend, I made Linguini with Clam Sauce in the Instant Pot. Now, I was thinking the same thing you probably are... how can you make pasta without boiling the pasta? I know, madness. But, I was really happy with the outcome and it was fairly easy. I thought for sure it would stick - like when you boil pasta and don't stir it enough but the texture was a perfect al dente and the noodles were perfectly slippery...

Here's what I did.

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 1/2 onion (chopped)
• 3 cloves garlic (chopped)
• 3 tbsp parsley (chopped)
• 1 tsp dried oregano
• 3 tbsp lemon juice
• 1/4 cup wine
• 1 and 1/4 cup water
• pinch salt/pepper
• 8 oz spaghetti noodles (I use Barilla)
• 1 package of frozen whole clams in the shell and 1 can of clams (if you like it good and clammy!)
• 4 large mushrooms (chopped) I used baby bellas but you can use white mushrooms too
• 1/2 leek (chopped)/optional
• parmesan cheese
• dried parsley

DIRECTIONS

1. Set Instant Pot to sautee and add olive oil. After about a minute, add onions and cook for 3-4 minutes.
2. Turn off sautee and add garlic, parsley, lemon juice, wine, oregano, salt, pepper. Stir to coat in olive oil.
3. Pour 1 cup water over mixture.
4. Break pasta into thirds over the mixture and push down into the liquid.
5. Pour 1/4 cup water over noodles.
6. Place frozen clams (with ice) over the noodles. Used canned clams too if you want it clammy! NOTE: if you are ONLY using canned clams, use an extra pinch of salt.
7. Place mushrooms on top of clams.
8. Top with any additional herbs/spices and chopped leek if you want.
9. Cover Instant Pot and close release valve.
10. Set a timer to 6 minutes until al dente, 7 for soft noodles.
11. When it's finished cooking, open release. Mix with a large spoon. All clams should be open (discard clams that are still closed).
12. Let stand for 10 minutes. The mixture will be soupy but if you let it stand it will thicken.
13. Serve topped with parmesan and parsley.

**If you don't have an Instant Pot, you can still use this recipe in a stock pot on the stove. Just cover, increase cook time to 11-12 minutes, and stir regularly.