Pasta with Clam Sauce

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A couple of years ago I was making a linguini and clams recipe 2-3 times a month.  It was one of our favorite meals and there were a lot of great flavors in it.  Eventually my husband and I grew tired of the dish and we probably haven’t had it in over a year.  So when I came across a very simple recipe for pasta with clam sauce my mouth literally started watering.

I happened to have all the ingredients in the kitchen so I made it the night I saw it.  The flavor is light and slightly salty with a bite from the Parmesan cheese.  It’s delicious and much easier to make then my old recipe.  Perfect for a weeknight meal when you don’t know what to make.

Pasta with Clam Sauce (adapted from Branny Boils Over)

12 oz. thin pasta, such as thin spaghetti or linguini
1 T. extra-virgin olive oil
2 T. unsalted butter
3 cloves garlic, minced
2 (6.5 oz) cans minced clams, drained and juices reserved
½ cup half and half
1/2 t. salt
1 t. black pepper
1 t. parsley
1/2 t. Italian seasoning
Grated Parmesan, for serving

1.  Cook the pasta according to package directions.  Drain and keep warm.

2.  Meanwhile, heat the olive oil and butter in a large skillet over medium high heat.

3.  Add the garlic and saute for 1 minute.

4.  Add in the reserved clam juice.  Bring it to a simmer and let it reduce by half, about 7 minutes.

5.  With the heat on low, stir in the clams, half and half, salt, pepper, parsley, and Italian seasonings.  Taste and adjust seasonings as needed.

6.  Continue cooking on low for 3-5 minutes.

7.  Place the pasta on a plate and spoon sauce over top.  Sprinkle with Parmesan cheese.