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.
Serve immediately, it gets cold pretty quick.
Serve with beer or wine, it goes great with both. Bread is also nice.
You really do need to serve in pasta bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (58%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 36.1mg||11 %|
|Sodium 242.2mg||8 %|
|Potassium 268mg||7 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5g|
|Protein 11.8g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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