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Linguine with White Clam Sauce

This recipe comes from the top recipe site run by Hope Pryor (see Biography page). You will find several of the recipes featured on Hub-UK but these are only a small sample of the first class selection of recipes you will find on this first class site run by someone who truly loves cooking. To visit click here.


2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped fresh flat-leaf parsley
2 teaspoons finely minced fresh garlic
4 (6 1/2-ounce) cans chopped clams, drained, reserve juice
1 cup heavy cream
1/4 cup dry white wine
1 pound linguine, cooked according to package directions
Freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

  • Heat oil and butter in large skillet or Dutch oven over medium-high heat. Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds. Add the reserved clam juices, heavy cream, wine and salt. Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
  • Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
  • Serve, passing Parmesan, as desired.

Serves 4