Linguine with clam sauce

            Hi everyone!! So, after a much-needed week away, I return to you with some yummy meal ideas.  This first recipe for linguine with clam sauce, I had been wanting to try for some time now, and thought that Lent was as good of a reason as any to try a new “fishy” pasta dish.  This recipe was taken from the Pioneer Woman’s cookbook, making me even more eager to give it a try.

            Now, as I mentioned, I initially was planning to make this one on a Friday during Lent, but ended up making it on a weeknight instead.  Frankly, I am a little glad that it worked out that way, because I would have felt guilty had we eaten it on Friday, as it would not have been a sacrifice at all to eat something so delicious!  Seriously, it would have been like the people who eat a lobster feast on Friday’s thinking they are really sacrificing…ya right!

            If I haven’t yet enticed you enough to give this recipe a try, let me close by sharing two more fantastic details with you.  First, this recipe is SO easy, and took very little effort to prepare.  Second, this recipe makes your kitchen smell like seafood heaven!  I am not joking!  Our home smelled sooooo good that I felt obligated to send Chris a text to prepare him for the amount of delicious aroma that was ready to greet him when he walked through the door. 

            If you, like me, enjoy the combination of pasta and seafood, please try this one for yourselves soon!  Trust me, you will not be disappointed!

Slainte!

Recipe:

-1 pound linguine

-1 tablespoon olive oil

-2 tablespoons butter

-3 garlic cloves

-Two 10-oz. cans chopped clams, juice drained

-3/4 cup white wine

-Juice of ½ lemon

-2 tablespoons flat leafed parsley

-3/4 cup heavy cream

-Salt and freshly ground black pepper to taste

-Grated Parmesan cheese, for garnish

Preparation:

-Cook the linguine according to package directions

-In a large skillet, over medium high heat, add the olive oil and 1 tablespoon butter.

-Add the garlic and clams and 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 butter and stir to melt.

-Reduce the heat, and squeeze in the lemon juice.

-Sprinkle in the parsley and pour in the cream

-Add salt and freshly ground black pepper.  Stir well and taste for seasonings, adding a splash of clam juice if the sauce needs thinning.

-Pour the pasta in a bowl and pour on the sauce straight from the skillet, including all the juice!

-Toss it to combine, and top with the Parmesan.

Enjoy!