8 / -7
      20 / -8
      28 / 16

      Linguine with Clam Sauce

      White Clam Sauce
      White Clam Sauce
      Ingredients:1 lb linguine1 Tbsp Extra Virgin Olive Oil2 Tbsp butter, separated3 garlic cloves, minced3 - 6.5 oz. cans chopped clams drained with juice reserved1 cup white wineJuice of 1/2 lemon plus lemon slices for garnish2 Tbsp flat leaf parsley, chopped1 cup heavy creamSalt and freshly ground black pepperGrated Parmesan cheeseDirections:In a large skillet over medium heat add the butter and olive oil. Add the clams and garlic and cook about 3 minutes. Pour in the white wine and cook until it is reduced. Add the rest of the butter. Reduce the heat and add in the lemon juice. Sprinkle in the parsley, cream and grate some parm in as well. Add the salt and pepper and cook for a few minutes more. Add the cooked linguine into the sauce and combine and pour onto a platter. Top with grated Parmesan and lemon slices.