Linguine with Clam Sauce

White Clam Sauce


1 lb linguine

1 Tbsp Extra Virgin Olive Oil

2 Tbsp butter, separated

3 garlic cloves, minced

3 - 6.5 oz. cans chopped clams drained with juice reserved

1 cup white wine

Juice of ½ lemon plus lemon slices for garnish

2 Tbsp flat leaf parsley, chopped

1 cup heavy cream

Salt and freshly ground black pepper

Grated Parmesan cheese


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.