Linguine With White Clam Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped fresh flat-leaf parsley
2 teaspoons finely minced fresh garlic
4 (6 1/2 ounce) cans chopped clams, drained, reserve juice
1 cup heavy cream
1/4 cup dry white wine
1 lb linguine, cooked according to package directions
freshly grated parmesan cheese
salt & freshly ground black pepper

Preparation

Heat oil and butter in large skillet or Dutch oven over medium-high heat. Add parsley and garlic; saute until garlic just begins to color, about 45 seconds. Add the reserved clam juices, heavy cream, wine and salt.
Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
Serve, passing Parmesan, as desired.