Linguine With White Clam Sauce

photo by Tim_John



- Ready In:
- 22mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
- Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
- Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
- Serve, passing Parmesan, as desired.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio