Linguine With Creamy White Clam Sauce

By rdow

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter
• 3/8 cup chopped fresh parsley
• 4 1/2 cloves minced garlic
• 4 (9 ounce) cans chopped clams, drained,reserve juice
• 1 1/2 cups heavy cream
• 3/8 cup dry white wine
• 1 1/2 lbs linguine, cooked to pkg directions
• 1 1/2 to taste salt and pepper
• 1 1/2 to taste grated parmesan cheese

Preparation

Step 1

1
Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
2 Add reserved clam juices, heavy cream and wine.
3 Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
4 Season with salt and pepper to taste.
5 Add clams and warm through.
6 Add cooked linguine to pan and toss to coat.
7 Top with Parmesan cheese and serve.