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:
Ingredients
• 2 – 10 oz cans of clams, drained, juice reserved
• 3 cloves garlic, minced
• Chopped parsley
• 2 tbsp butter
• 2 tbsp olive oil
• ¾ c. white wine
• ¾ c. heavy cream
• Juice of ½ lemon
• Linguine or spaghetti
• 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
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 Cookbook
The Pioneer Woman's Linguine with Clam Sauce
Ingredients
• 2 – 10 oz cans of clams, drained, juice reserved
• 3 cloves garlic, minced
• Chopped parsley
• 2 tbsp butter
• 2 tbsp olive oil
• ¾ c. white wine
• ¾ c. heavy cream
• Juice of ½ lemon
• Linguine or spaghetti
• Salt and pepper to taste
Directions
Kitchen Goddess