Linguine with Clam Sauce
Ingredients
- Kosher salt, to taste
- 1 pound linguine
- 1 tbsp olive oil
- 2 tbsp salted butter
- 20 ounces canned chopped clams, drained and juice reserved
- 4 garlic cloves, minced
- 3/4 cup white wine
- Juice of 1/2 lemon, plus lemon wedges for serving
- 3/4 cup heavy cream
- 2 tbsp fresh flat-leaf parsley, chopped, plus more for serving
- 1/2 tsp fresh ground black pepper
- Freshly grated parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, drain the pasta, and keep it warm.
- Meanwhile, in a large skillet over medium-high heat, warm the oil and 1 tablespoon of the butter. Add the clams and garlic and stir together. Cook until fragrant and just beginning to brown, about 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 2 to 3 minutes.
- Add 1/2 cup of the reserved clam juice and the remaining 1 tablespoon butter to the skillet and stir to melt. Reduce the heat to medium-low and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. Add the black pepper, taste for seasoning, and add salt as desired. Cook at a low simmer, stirring, until heated through, about 3 minutes more.
- Pour the pasta directly into the skillet along with ¼ cup of the reserved pasta water, and toss until the pasta is glossy with sauce. Add additional pasta water, if needed. At this point your kitchen smells like heaven. Top with parmesan and more parsley, and garnish with lemon wedges.
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