When I was younger my neighbor and close family friend used to make linguine with clams. It was such a treat because we never had it at home (my sister is allergic to shellfish).
When I came across a recipe for it on Live Love Pasta I knew I had to try to make my own. I was even more excited when I realized the recipe originally came from one of The Pioneer Woman‘s cookbooks. I just love Ree so much!
I’m happy to say the recipe was a success! The pictures however are kind of boring – there just isn’t much color in this dish and I am not a photographer. Still, it is worth making!
Linguine with Clams
- 2 10 ounce cans of clams, drained
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons butter, divided
- 2 tablespoons olive oil
- 3/4 cup white wine (any kind you like)
- 2-3 tablespoons heavy cream
- juice of 1 lemon
- salt and pepper to taste
- 1 pound of whole wheat linguine
- Freshly grated parmesan cheese
- Bring a large pot of water to a boil and cook the linguine according to the package directions.
- While the pasta is cookingm elt 1 tablespoon of butter with the 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the garlic and clams, cook for about 3 minutes.
- Pour in the wine and stir, deglazing the bottom of your pan. Let cook for 3-4 minutes, until the wine has started to reduce. Lower the heat and add the juice of 1 lemon and the remaining butter. Cook for a few more minutes, stirring occasionally.
- Add heavy cream, parsley, salt and pepper. Cook just until heated through.
- Draing the pasta reserving 1 cup of the cooking water and add to the pan. Toss to coat.
- Add the pasta water as needed to thin out the sauce.
- Top with freshly grated Parmesan cheese.
So easy and so flavorful!! I wouldn’t expect much else from a recipe that came from Ree 🙂