Pioneer Woman's Linguine with Clam Sauce
A totally delicious version of this classic pasta dish!
Foto: RecipeGirl
Ingredients
- 16 ounces linguine
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter (divided)
- 3 medium garlic cloves, (minced)
- Three 6.5-ounce cans chopped clams, (drained (save the juice))
- ¾ cup white wine
- ½ medium lemon, (juiced)
- 2 tablespoons chopped fresh Italian parsley
- ¾ cup whipping cream
- salt and freshly ground black pepper, (to taste)
- grated Parmesan cheese for topping, (if desired)
- ½ medium lemon, (sliced for garnish (optional))
Steps
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Cook the pasta according to package directions. Make the sauce while the pasta is cooking.
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In a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. Add the garlic and then the clams; stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3 to 4 minutes, until the sauce is reduced and less watery. Add in 1 more tablespoon of butter and stir to melt. Reduce heat and add the lemon juice. Add parsley and cream. Add salt and pepper. Stir well and taste for seasonings, adding a splash of clam juice if the sauce needs thinning.
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Cook over low heat for 3 additional minutes, or until heated through.
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Drain the pasta and put the hot pasta in a large bowl. Pour the sauce from the skillet onto the hot linguine. Toss to combine.
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Serve in individual bowls; sprinkle with Parmesan (if desired) and serve with lemon wedge for garnish.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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