Linguine with White Clam Sauce
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- 1 lb. linguine
- 1 tbsp. olive oil
- 2 tbsp. butter
- 3 garlic cloves, minced
- two cans, 10 oz. each, chopped clams, drained, juice reserved
- 3/4 cup white wine
- juice of 1/2 lemon, plus lemon slices for garnish
- 2 tbs. flat leaf parsley, chopped
- 3/4 cup heavy cream
- salt and pepper to taste
- grated parmesan cheese for garnish
Add garlic and clams and stir together. Cook for 3 minutes.
Reduce heat and squeeze in lemon juice. Sprinkle in the parsley and pour in the cream. This is a very decadent dish.
Cook over low heat, for 3 minutes more or til heated through. Pour pasta in heated serving bowl.
Top with freshly grated Parmesan cheese and garnish with lemon slices. Serves 6