½ pound linguine pasta
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons white wine (I used Chardonnay.)
1 can minced clams, drained and juice reserved
2 cloves garlic, minced
1 teaspoon parsley
¼ teaspoon freshly ground black pepper
mozzarella or parmesan cheese (optional topping)
Cook linguine according to package directions. Drain well. Place cooked linguine back into pot.
In a small pan, over medium heat, add oil, butter, wine, clam juice, garlic, and parsley. Stir and simmer for about 5 minutes.
Add clams and pepper. (I didn’t add salt since the clam juice is salty.)
Pour clam sauce over pasta and toss to mix.
Top with shredded mozzarella cheese or parmesan cheese.
Serves 2 to 4.
This recipe brought to you by Sophie in the Kitchen