Monday, September 26, 2011

Linguine with clam sauce (and salmon!)

• 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

I added leftover grilled salmon and only used one can of clams.

· 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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