Linguine With Creamy White Clam Sauce

• olive oil↗2 tablespoons
• butter↗2 tablespoons
• chopped fresh parsley1⁄4 cup
• minced garlic3 cloves
• cans chopped clams, drained,reserve juice4 cans
• heavy cream↗1 cup
• dry white wine↗1⁄4 cup
• linguine, cooked to pkg directions↗1 lb
• salt and pepper
• grated parmesan cheese

Step-by-step instructions

1. 1

   Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.

2. 2

   Add reserved clam juices, heavy cream and wine.

3. 3

   Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.

4. 4

   Season with salt and pepper to taste.

5. 5

   Add clams and warm through.

6. 6

   Add cooked linguine to pan and toss to coat.

7. 7

   Top with Parmesan cheese and serve.