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The Pioneer Woman's Linguine with Clam Sauce

The Pioneer Woman's Linguine with Clam Sauce

Oh my God, you guys. This is UNBELIEVABLE. Literally the best thing I've eaten in a long, long time.

 

Full disclosure: this is not my photo. I forgot to take a pic last night. But this is exactly what it looked like:

 

The Pioneer Woman's Linguine with Clam Sauce

The Pioneer Woman's Linguine with Clam Sauce

The Pioneer Woman's Linguine with Clam Sauce

Ingredients

  1. • 2 – 10 oz cans of clams, drained, juice reserved
  2. • 3 cloves garlic, minced
  3. • Chopped parsley
  4. • 2 tbsp butter
  5. • 2 tbsp olive oil
  6. • ¾ c. white wine
  7. • ¾ c. heavy cream
  8. • Juice of ½ lemon
  9. • Linguine or spaghetti
  10. • Salt and pepper to taste

Directions

 

 

  • · Cook pasta according to package directions
  • · Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
  • · Add the clams and garlic, cook about 3 minutes
  • · Add the wine and stir. Let cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y”
  • · Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
  • · Add cream, parsley, salt and pepper (you don’t need too much salt because the clams are fairly salty). Cook until heated through
  • · Serve over pasta

 

 

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