Linguine With White Clam Sauce |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is one of my favorites that I have every so often.It always turns out good as long as you do not over cook the pasta. Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1/2 cup chopped fresh flat-leaf parsley |
2 teaspoons finely minced fresh garlic |
4 (6 1/2 ounce) cans chopped clams, drained, reserve juice |
1 cup heavy cream |
1/4 cup dry white wine |
1 lb linguine, cooked according to package directions |
freshly grated parmesan cheese |
salt & freshly ground black pepper |
Directions:
1. Heat oil and butter in large skillet or Dutch oven over medium-high heat. Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds. Add the reserved clam juices, heavy cream, wine and salt.
2. Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
3. Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
4. Serve, passing Parmesan, as desired.
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