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Everyone has their go-to meals. Fortunately for me, I found this wonderful recipe and it quickly became a regular on our menu. While having fresh clams with linguine is always wonderful, we don’t always have that luxury due to prices and availability. That’s where canned clams come in. They’re great since I can always have them on-hand, allowing for a quick meal without having to run to the grocery store. Always a plus! It’s warm and comforting during the winter, while being a lighter pasta dish that would be wonderful in the summer months.Creamy Clam Linguine

16 ounces linguine pasta
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3-4 cloves garlic, minced
3 (6.5 oz) cans minced clams, juices from 2 cans reserved
½ cup dry white wine
½ cup whipping cream or half-and-half
Salt and pepper
Parmesan cheese, grated or shredded for serving
Parsley, fresh or dried, for garnish

Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente; drain well.

Meanwhile, in a large skillet over medium-high heat, heat the olive oil and butter until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and wine to the pan, bring to a simmer, and reduce by about half. Reduce heat to medium-low and stir in the clams and cream. Season the sauce to taste with salt and pepper. Add prepared pasta to the pan and toss to coat. Serve immediately, topped with Parmesan cheese.

Source: Adapted from Annie’s Eats

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