June 22, 2010
Adapted from The Pioneer Woman Cooks.
-2, 10 ounce cans of chopped clams (I could not find 10 ounce cans, so I used 4 6.something ounce cans and it worked great.)
-3 cloves garlic, minced
-2 tsp. parsley
-2 tbsp. butter
-2 tbsp. olive oil
-3/4 cup white wine
-3/4 cup heavy cream
-Juice of 1/2 lemon
-1 lb. linguine.
-1 tsp. salt
-1 tsp. pepper
1. Cook pasta
2. Melt 1 tbsp. butter and olive oil in pan. Add clams and garlic and cook for about 3 minutes.
3. Add wine and cook for 3-4 more minutes. Add butter until melted.
4. Lower heat and add lemon juice, parsley, salt, pepper, and heavy cream. Cook until warmed all the way through.
3. Pour over pasta and mix. Add lemon slices for garnish
A-MAZ-ING! We loved it. Plus it was super easy. You must try! Dan said it was his favorite pasta dish I have made.