Linguine with Clams
This is one of the easiest, fastest, and cheapest dinners to make. Thirty minutes for dinner? Please. How about ten? Fifteen if you're slow.
- 9 oz. fresh linguine
- 4 large cloves garlic, minced
- 2 6.5 oz. cans chopped clams
- juice of 1 lemon
- a generous handful of chopped Italian parsley
- grated Parmesan cheese
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- white wine
- salt and pepper
Bring a 6 quart pot of water to a boil. Cook noodles according to package instructions. (Fresh noodles take no time to make, 2-3 minutes tops! Drain reserving a cup of cooking water and set aside.
Heat butter and olive oil in large non-stick pan over medium. Add garlic to pan and cook, stirring, about 1 minute. Add clams and their juice, lemon juice, parsley, and a splash of white wine. Simmer over medium heat until sauce thickens slightly, about 5 minutes. Season with salt and pepper. Remove from heat and toss with cooked linguine, adding some of the reserved cooking water if mixture is too dry. Sprinkle with grated Parmesan and serve. Easy does it.