Garlicky Clams Linguine
- 12 oz linguine pasta
- 3 T butter
- 5 T olive oil
- 6 large garlic cloves, minced
- 3 10-oz cans chopped or minced clams, drained, with all juices reserved
- 1/3 cup dry white wine (you can substitute chicken or veggie stock here if you don't do wine even in cooking)
- 1 large carrot, diced
- 1 1/2 t dry oregano
- parsley, salt, and pepper to taste
Cook linguine in large pot of salted water until tender.
Melt butter with oil in large heavy skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add juice from clams, wine, carrot, and oregano. Increase heat to high and boil until reduced to about 1 1/2 cups (about 10-12 minutes). Stir in clams and parsley. Simmer until just heated through. Season with salt and pepper. Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Serve immediately.
Makes 4 generous servings.
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