Linguine with White Clam Sauce

This white clam sauce is simple to make but tastes like you've spent hours cooking. It is good for a quick weeknight meal. 

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 bunch green onions, diced (don't use the very end pieces)

3 cloves garlic, minced

1 carrot, grated

2 tablespoons fresh chopped parsley

1 can minced clams

1 can chopped clams

8 oz chicken broth

1/3 cup white wine (Chardonnay preferred)

squeeze of lemon 

a dash or two of red pepper flakes

1 pound linguine

1. Start heating a pot of salted water for the pasta, following package directions.
2. Heat butter and olive oil in a medium saucepan. Add the green onions, carrot and garlic. Saute until limp. At this point, make sure the pasta is cooking.

3. Add the clams with the juice, and the chicken broth.

4. Boil gently for a few minutes, so the clams are barely poached.
5. Add the wine, fresh parsley, red pepper flakes and a squeeze of lemon. Simmer for five minutes.

6. When pasta is al dente, drain and return to pot. Pour clam sauce over the pasta and simmer for 1-2 minutes, toss.

7. Serve with additional red pepper and grated parmesan cheese. Crusty italian bread is great for mopping up the sauce!

Firm Embrace,
The Adopted Italian