Ingredients

Instructions

  1. Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
  2. Add reserved clam juices, heavy cream and wine.
  3. Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
  4. Season with salt and pepper to taste.
  5. Add clams and warm through.
  6. Add cooked linguine to pan and toss to coat.
  7. Top with Parmesan cheese and serve.