Linguine with White Clam Sauce

So, I know I said things would be quiet for a few days around here, but I forgot that I had a draft of this recipe written up already.

This recipe comes from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, by Ree Drummond.  It has been adapted in an attempt to lighten up the caloric load a bit.

You’ll need:

  • 1/2 lb linguine or thin spaghetti
  • 1 tbs olive oil
  • 1 tbs butter
  • 3 garlic cloves, minced
  • 2 10 oz. cans chopped clams, drained, juice reserved
  • 3/4 cup white wine, or chicken broth
  • juice of 1/2 lemon, plus slices for garnish
  • 1/4 cup heavy cream
  • salt and pepper, to taste
  • grated parmesan cheese, for garnish

Cook the pasta according to directions on the package.

In the mean time, in a large skillet, heat the olive oil and butter.  Add the garlic and clams.  Cook for about 3 minutes.

Pour in the wine or broth, scraping the bottom of the pan.  Cook for 3-4 more minutes or until things aren’t so watery.

Reduce the heat and add the lemon juice.  Stir in the cream.

Add salt and pepper to taste.  Add a splash of the clam juice if the sauce needs to be thinned out a bit.

Add the pasta to the sauce and toss to combine.  Garnish with parmesan cheese and lemon slices.  Devour.

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