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