Linguine With Lemon Clam Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried basil
1 small bay leaf
1/3 cup white wine
1 teaspoon fresh lemon rind
3 tablespoons fresh lemon juice
1 (6 1/2 ounce) can baby clams, drained, reserve juice
salt & fresh ground pepper
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
linguine, enough for two, cooked, well drained, do not rinse

Preparation

I usually make this in my non-stick wok.
Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
Add basil and bay leaf.
Pour in wine, lemon rind, lemon juice and reserved clam juice.
Simmer until reduced a little (by about a third).
Add clams and heat through.
Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.