[Instant Pot] Double-Decker Linguine + Clams
Nutrition Information (average values, products can vary) for 1 serving: 430 calories, 15 g fat, 5 g saturated fat, 0 g trans fat, 40 mg cholesterol, 630 mg sodium, 49 g carbohydrates, 3 g fiber, 2 g sugars, 18 g protein.
Servings: 2 Servings
- 1 tablespoon olive oil
- 5 cloves garlic chopped
- 1/2 teaspoon red pepper flakes
- 1/3 cup dry white wine
- 2/3 cup unsalted vegetable broth
- 1/4 teaspoon salt or to taste, if using salted broth
- 4 ounces dry linguine broken in half
- 16 ounces fresh manila or other clams
- 1 tablespoon unsalted butter
- 1/4 cup chopped fresh parsley + more for garnish
- juice from 1/4 lemon
In a pressure cooker, heat olive oil (with Instant Pot, press “Saute” and keep the default heat settinthen add the chopped garlic and red pepper flakes. Cook until the garlic is lightly browned and fragrant, then add the wine, broth and salt. Place the linguine into the liquid, loosely arranging the noodles into two perpendicular layers and assuring the pasta is just under the surface of the liquid (another splash of broth can be added if needed). Load the clams into a steamer basket and place them on top of the pasta.
Cover the pressure cooker with the lid, ensuring that the valve is in sealed position. Cook under high pressure for 4 minutes (with Instant Pot, press ‘Manual’ mode, and adjust time to 4 minutes).
When the cooking time is complete, immediately and carefully open the valve to release pressure. Open the lid and set aside the basket of clams. Add the butter, parsley and lemon juice to the pasta and gently stir to combine. If using a longer-cooking pasta that is still too firm, saute over medium heat (with Instant Pot, press “Saute” and keep the default heat settinuntil the noodles are al dente. Toss the pasta and clams together, and serve garnished with extra parsley.