This recipe will make you look like a fancy chef that should be working at an upscale Italian restaurant...or like a dummy who's just walked into the grocery store for the first time! 

Can you guess which category I fell into? Yup, the latter.  As I've mentioned before, I LOVE seafood.  As much as I love it, I almost never cook it myself. I leave that to the pros at the Treasure Valley's amazing restaurants.  So when I decided to take on one of the most popular seafood pasta recipes on the menu at most Italian restaurants I had no idea where to start looking for the ingredients. I wandered around aimlessly so you don't have to.

First things first. You need a shallot. What's a shallot? It's a bulb that's kind of like a really tiny onion.  At my Albertson's they're located in a plastic container of three on a shelf just to the right of the regular onions.

Now you need chopped clams.  I can't tell you how long I looked through the refrigerator case next to the meat and seafood counter for them until I finally caved and asked someone for help.  They're in cans. In the packaged seafood department. Above the tuna fish. DUH! I didn't even think to look there!

Gathering my ingredients was the most challenging part of this recipe.  Once I found everything, the rest was a cake walk and I'd put this dish up against any restaurant made linguine in white clam sauce in the Treasure Valley!

Instant Pot Linguine in White Clam Sauce (via Pressure Luck Cooking)


  • 4 tbsp butter
  • 1/4 cup olive oil
  • 1 tbsp fresh lemon juice
  • 1 large shallot, diced
  • 1 tbsp crushed garlic
  • 1 1/2 cups chicken both
  • 1/4 dry white wine (I used Chardonnay from a box)
  • 2 cans (6.5 oz each) of chopped clams, separate clams from juice and save both
  • 1 tsp dried oregano
  • 1 tsp dried sweet basil
  • 1 tsp dried parsley flakes
  • 1 tsp Old Bay seasoning
  • 1/2 tsp black pepper
  • 8 oz dry linguine, break noodles in half
  • 1/4 cup Parmesan cheese


  • Using saute function on Instant Pot, add butter and oil until butter has melted
  • Add shallots, cook for 2 minutes
  • Add garlic and cook for 1minute
  • Add white wine and simmer for 1 minute
  • Add broth, lemon juice, clam juice (but not the actual clams,)  basil, oregano, parsley, Old Bay and pepper. Stir.
  • Layer broken linguine on top. Push under liquid but do not stir.
  • Cover and cook on high pressure for 6 minutes.  Perform quick release when done.
  • Stir in clams and cheese.  Let sit for 5 minutes, stirring occasionally so that sauce thickens.

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