Serving Size: 8-10 servings
Prep Time – 15 min / Cook Time – 30 min = 45 min to 1 hour total
Ingredients
6 tbsp unsalted butter
6 tbsp extra virgin olive oil
6 carrots, peeled and diced
Four, 6.5 oz cans minced clams, drained *saving the clam juice!
10-12 cloves of garlic (~1 head), minced
½ cup dry white wine
1lb regular or whole wheat linguine
½ cup chopped fresh parsley
1 lemon
Salt/Pepper
Steps
1. Head a large, deep bottomed pan or Dutch oven over medium heat. Add butter and olive oil once hot.
2. Once butter has melted, add the garlic until fragrant, 1-2 minutes. Salt/Pepper to taste.
3. Add the carrots and cook, stirring occasionally, for 3-4 minutes. Sal/Pepper to taste. They will soften with the clam juices & wine.
4. Add all of the clam juice and wine, bring up to a boil and then simmer for 8-10 minutes, or until reduced about half. Salt/Pepper to taste. 5. While that is reducing, cook the pasta as directed, however remove from the boiling water about a minute or so before “Al Dente”, as it will cook a bit more in the clam mixture. Reserve 1/4th cup of pasta water.
6. Once the pasta is done and the clam mixture has reduced by half, add the pasta and mix until combined.
7. Add ¼ cup fresh parsley and ½ lemon juice. Salt/Pepper to taste
8. Serve in bowls and garnish with additional parsley, lemon, pepper as needed!
