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.
- 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.