
Allyson Kerns
Clam Spaghetti
(Sorry I know nobody else is going to find 2 random cans of clams in their pantry like I did) Since I couldn’t find my aunt Dorothy’s famous recipe, I went to my go-to – Pioneer Woman!
Ingredients
2 – 10 oz cans of clams, drained, juice reserved
3 cloves garlic, minced
Chopped parsley
2 tbsp butter
2 tbsp olive oil
¾ c. white wine
¾ c. heavy cream
Juice of ½ lemon
Linguine or spaghetti
Salt and pepper to taste
Directions
Cook pasta according to package directions
Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
Add the clams and garlic, cook about 3 minutes
Add the wine and stir. Let cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y”
Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
Add cream, parsley, salt and pepper (you don’t need too much salt because the clams are fairly salty). Cook until heated through
Serve over pasta