NomNom: Linguine with Clam Sauce

We're getting fancy today in the kitchen and by fancy I mean, clams. I invited a couple of my dear girlfriends over for dinner about a week ago and wanted to charm them with a dish that sounded fancy schmancy. As I was perusing through food magazines and cookbooks I came across this recipe from The Pioneer Woman's cookbook that sounded fantastic. I was a bit hesitant that the recipe's main star was clams but here's the not so secret part: the recipe calls for canned clams. Boom.

The best part(s) about the dish is that it was easy to cook, tasty to the palate, and elegant to the eyes. They always say you eat with your eyes first, right?

The bright lemon juice mixed with sauteed clams in butter, which is tossed together with pasta and parmesan cheese that melts through and through is just heavenly. I was ecstatic to see my friends help themselves to a second bowl of pasta that night and even saw one of my friends scoop up some of the creamy sauce from the pan with her baguette. That's always a good sign. Serve this dish with a loaf of crusty baguette (I made a baked olive cheese bread to go along with the dish) and you will have a dinner served for your friends/loved ones that will surely be appreciated.

Have a great weekend. Xo.

Ingredients (Adapted from The Pioneer Woman) Yield: 4 servings; Cook time: 15 min
1 pound linguine, cooked according to package directions
1 tablespoon olive oil
2 tablespoons salted butter
3 garlic cloves, minced
Three 5-ounce cans chopped clams, drained (juice reserved)
3/4 cup white wine
juice of 1/2 lemon, plus lemon slices for garnish
2 tablespoons chopped flat-leaf parsley
3/4 cup whipping cream
salt and freshly ground black pepper, to taste
grated Parmesan cheese

Procedure

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

2. Add in 1 more Tablespoon of butter and stir to melt. Reduce heat and add 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.

3. Cook over low heat for 3 additional minutes, or until heated through.

4. Place freshly cooked, hot pasta in a large bowl. Pour sauce from the skillet onto the hot linguine. Toss to combine.

5. Serve in individual bowls; sprinkle with Parmesan, more parsley and serve with lemon wedge for garnish.