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.
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