63
      Wednesday
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      Thursday
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      Friday
      88 / 63

      Linguine with Clam Sauce

      White Clam Sauce
      White Clam Sauce

      Ingredients:

      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

       Directions:

      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.