Ingredients
Scale
- 12 oz linguine pasta
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2–3 cloves minced garlic
- 2 (6.5 oz) cans minced clams, juices reserved
- ½ cup heavy cream
- Salt and pepper
- grated Parmesan, for serving
Instructions
- Cook pasta according to the package directions. Drain well.
- In the meantime, in a large skillet, add the olive oil and butter. Heat over medium heat until the butter is melted. Add the garlic to the pan and sauté for 1 minute. Add the reserved clam juice to the pan, bring to a simmer and cook until reduce by about half. Stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.
- Portion out the pasta and spoon some of the sauce over the pasta and top with grated Parmesan, if desired. Serve immediately. Serves 4-5.
