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Linguine with Clam Sauce (No cream, with lemon version)

This is the best Linguine with Clam Sauce I've ever had. It's not your typical Clam Sauce, it's not thick and creamy, it's a sauce based on clam juice and lemon with garlic and basil.

"Easy prep. 4 good portions. I added lemon zest when I added the sauce to the linguine. Good clam and lemon taste, not too strong. " - bradc0505

Yield: 4 Servings Ready in 45 minutes

Cuisine: ItalianMain Ingredient: Clams

(4, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 4 Servings

1 BoxLinguine

4-5 clovesFresh garlic, peeled; Diced

2 cansDiced Clams

3 cansChopped Clams

1/2 onion; diced

1 tbspFresh parsley chopped

1/4 cupFresh lemon juice

2 tbspDried basil

1 tbspbutter

1 tbspExtra virgin olive oil

1/2 cupParmesan cheese grated

Linguine with Clam Sauce (No cream, with lemon version) Preparation

Put water on the boil for the Linguine.

Start to boil Linguine.

Melt butter in a skillet, pour the olive oil on the butter as it melts. (This keeps the butter from burning)

Saute the onions, after 1 minute, add the diced garlic. Saute until transparent.

Add a pinch of salt and pepper to taste.

Add basil, stir just until it is smelling really good, then add the juice from the cans of clams, yes all of it, unless you like it less juicy.

Add Lemon Juice, here you need to make some adjustments according to your personal taste. I like it really lemony, so I add more lemon juice, but if my wife is eating I add a lot less. Make your own choices.

Simmer until pasta is 30 second from being done.

Add the Clams to the sauce, stir them in.

Rinse pasta, spoon Clams and sauce over the top.

Add Parmesan Cheese on top.