An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.
INGREDIENTS (for 3 servings):
- 1/4 cup olive oil
- 1/4 cup butter
- 3 cloves garlic, crushed
- 3 large tomatoes, diced
- 1/2 cup chopped fresh parsley
- 1 (6.5 ounce) can minced clams, with juice
- 1/2 pound linguine pasta
- 1/2 cup freshly grated Parmesan cheese
In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
Add clams to the skillet and heat through; top with cheese and serve immediately.