Enjoy this recipe from Weeknight Dinners.
Submitted by: Elizabeth Cisneros from Eastvale, CA
16-oz. pkg. linguine pasta, uncooked
1/4 c. butter
1/4 c. olive oil
4 cloves garlic, minced
1 c. white wine or clam broth
10-oz. can whole baby clams, drained and liquid reserved
2 T. fresh parsley, minced
Garnish: cracked pepper
Cook pasta according to package directions, just until tender; drain. Meanwhile, melt butter with olive oil in a large skillet over medium heat. Add garlic; sauté until tender. Stir in wine or broth and reserved clam liquid; simmer for 10 minutes. Stir in clams and parsley; simmer for 5 more minutes. Toss pasta with sauce; garnish with a sprinkle of pepper. Serves 4.