Linguine with Lemon Clam Sauce
List of Ingredients
1/2 cup (1 stick) butter (divided)
3 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
2 cans (6 1/2 ounces each) minced clams, drained and liquid reserved
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon peel
1/4 teaspoon ground black pepper
1 bay leaf
1 pound linguine, cooked and drained
Grated Parmesan cheese
Recipe
Heat 3 tablespoons butter and the olive oil in heavy skillet over medium-high heat. Saute garlic and shallot until tender.
Add the liquid from the clams, lemon juice, parsley, lemon peel, pepper and bay leaf. Simmer until liquid is reduced to 1 cup. Remove bay leaf. Stir in clams; heat through but do not boil. Add remaining butter; stir.
Pour over hot linguine; toss to coat. When serving, sprinkle with Parmesan cheese. Makes 4 to 6 servings.
|
|
member logon
