Pioneer Woman's Linguine with Clam Sauce
A totally delicious version of this classic pasta dish!
Servings: 4 servings
Ingredients
- 16 ounces linguine
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter divided
- 3 medium garlic cloves, minced
- Three 6.5-ounce cans chopped clams, drained (save the juice)
- ¾ cup white wine
- ½ medium lemon, juiced
- 2 tablespoons chopped fresh Italian parsley
- ¾ cup whipping cream
- salt and freshly ground black pepper, to taste
- grated Parmesan cheese for topping, if desired
- ½ medium lemon, sliced for garnish (optional)
Instructions
- Cook the pasta according to package directions. Make the sauce while the pasta is cooking.
- In a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. Add the garlic and then the clams; stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3 to 4 minutes, until the sauce is reduced and less watery. Add in 1 more tablespoon of butter and stir to melt. Reduce heat and add the lemon juice. Add parsley and cream. Add salt and pepper. Stir well and taste for seasonings, adding a splash of clam juice if the sauce needs thinning.
- Cook over low heat for 3 additional minutes, or until heated through.
- Drain the pasta and put the hot pasta in a large bowl. Pour the sauce from the skillet onto the hot linguine. Toss to combine.
- Serve in individual bowls; sprinkle with Parmesan (if desired) and serve with lemon wedge for garnish.
Notes
- *PW recommends using heavy whipping cream for the sauce. I lighten it up (very slightly) by using regular old whipping cream.
- If you are making this recipe as "egg free," be sure to use a variety of pasta that does not contain egg.
Nutrition
Serving: 1serving | Calories: 770kcal | Carbohydrates: 98g | Protein: 24g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 203mg | Potassium: 385mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1062IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 2mg