Pioneer Woman's Linguini with Clam Sauce

I love Linguini with clams. Growing up my Aunt would always make this dish for me and it was fabulous. When I bought PW's cookbook and saw this recipe, I was really excited to try it. It a perfect blend of flavors and has creamy rather oil based sauce. It was just plain FANTASTIC. Better than all that it is a quick meal to make, under 30 minutes. Give it a try and let me know what you think.

What You Need:
2 – 10 oz cans of clams, drained, juice reserved
3 cloves garlic, minced

Chopped parsley

2 tbsp butter
2 tbsp olive oil
¾ c. white wine (optional- if you do not want to add it you can use white wine vinegar or non alcoholic white wine)
¾ c. heavy cream
Juice of ½ lemon
1 box of Linguini noodles
Salt and pepper to taste

Grated Parmesan cheese

How to make it:

1. Cook pasta according to package directions (I use whole wheat pasta)
2. Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
3. Add the clams and garlic, cook about 3 minutes
4. Add the wine (or your substitute) and stir. Let cook for 3-4 minutes, until it has reduced
5. Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
6. Add cream, parsley, salt and pepper (**note: you don’t need too much salt because the clams are fairly salty**). Cook until heated through
7. Pour the sauce over the bed of hot noodles toss, top with cheese, and serve with a lemon slice.

Viola! You are done, that was easy and your kitchen smells decadent.

Happy Cooking Y'all!