Linguine With White Clam Sauce

READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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