Special Advertiser Content

Amy’s Linguini and Clam Sauce


8 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup dry white wine

2 cans (6 ounces each) minced clams

16 ounces linguini, cooked al dente (saving a little bit of the pasta water)

Salt and pepper

1/4 cup chopped Italian parsley

1/4 cup grated or shredded Parmesan cheese


Heat butter and oil over medium heat in a large skillet. Add garlic and cook 30 seconds stirring constantly. Add wine and clams with juice. Bring to a simmer. Add pasta and about 2 tablespoons of the water the pasta was boiled in. Heat and toss to coat. Season with a little salt and pepper. Heat until warm. Serve with chopped parsley and Parmesan cheese on top.

Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.

close video ad
Unmutetoggle ad audio on off