(Recipe can be found in The Pioneer Woman Cooks cookbook)
Step by Step Instructions:
This dish comes together in no time, and all that is required are the following ingredients: Salt and Pepper, Parmesan Cheese, Butter, Heavy Cream, Linguine, 2 cans of Baby Clams, White Wine (I went with a Pinot Grigio), Olive Oil, Fresh Flat Leaf Parsley, and a Lemon. (Not pictured: Garlic – 3 cloves to be exact…Be sure to get the garlic!)
I began putting a big pot of water on the stove to boil for the pasta. Then I commenced with my chopping. First up, I chopped about 2 Tablespoons of fresh parsley.
I wasn’t quite sure what I was going to get with the canned clams, but I opened them up and drained them, reserving the juice in case I needed it to thin out the pasta. (I didn’t end up using the juice, fyi.)
Then I put the drained clams on a cutting board and roughly chopped them.
In a large skillet, I began melting 1 tablespoon of butter and heating my oil over medium high heat.
Once the oil and butter was heated, I added the chopped clams and 3 cloves of minced garlic and cooked it for 3 minutes.
At this point, I went ahead and began cooking my linguine.
After 3 minutes, I added 3/4 cup of white wine and cooked the sauce for another 3-4 minutes.
Then I added the second tablespoon of butter to the sauce and continued stirring until it was melted.
Now the heat is reduced and the juice of half a lemon is added.
Next up, the parsley and 3/4 cup of decadent cream are added to the sauce…sigh!
The sauce is then seasoned with some salt and freshly ground pepper. Stir it all together and cook it for another 3 minutes…
…until it’s nice and creamy!
By now, the pasta should be cooked and drained. I put mine in a large bowl and poured the clam sauce over the top.
Combine the pasta and the sauce. Then grate some parmesan cheese over the top so it’s nice and melted. Garnish the dish with some lemon slices. Now it’s time to dig in! I was seriously hesitant about how this dish would turn out, but now I’m counting down the hours until I can dive into my leftovers again…it’s 2 more hours, in case you’re wondering! Happy fork twirling!
1 pound of Linguine
2 tablespoon of Olive Oil
3 tablespoons of Butter
3 Garlic Cloves, minced
Two 10-ounce cans chopped clams, drained, juice reserved
3/4 cup white wine
Juice of 1/2 lemon, plus lemon slices for garnish
2 tablespoons Flat-Leaf Parsely, chopped
3/4 cup heavy cream
Salt and freshly ground black pepper to taste
Grated Parmesan cheese, for garnish
1. Cook the linguine according to the package directions, being careful not to overcook. Pasta should have plenty of “bite” to it.
2. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.
3. Add the garlic and clams and stir together. Cook for 3 minutes.
4. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3 to 4 minutes, until the sauce is reduced and less watery. Add in 1 more tablespoon of butter and stir to melt.
5. Reduce the heat and squeeze in the lemon juice.
6. Sprinkle in the parsley and pour in the cream. This is a very decadent dish.
7. Add salt and freshly ground black pepper. Stir well and taste for seasonings, adding a splash of clam juice if the sauce needs thinning. Cook over low heat for 3 minutes more, or until heated through.
8. Pour the pasta in a heated serving bowl.
9. Pour on the sauce straight from the skillet, including all the lucious juice.
10. Toss to combine. At this point, your kitchen smells like Heaven.
11. Top with freshly grated Parmesan cheese and garnish with lemon slices.
Ree’s Warning: Don’t serve to cowboys. You’ll be run right off the ranch.