Can I tell you something? I LOVE the Pioneer Woman. Like, love-her-to-death-want-to-go-get-my-nails-done-with-her-and-gossip like. I love reading her blog, it makes me laugh, and her recipes are really good and really bad for you all at the same time.
So I was ecstatic when I got the Pioneer Woman Cooks for Christmas. And I love how her cookbook is just like her blog, with tons of pictures, great anecdotes and delicious recipes. I wanted to make EVERYTHING. From the fried chicken, to the beef brisket, to the blackberry cobbler. WHICH ONE DO I MAKE FIRST?!?
I decided on the Linguine with Clam Sauce because I had always wanted to make a dish like that. It’s simple, so easy to throw together, and tastes delicious. It’s a little on the decadent side, but with some modifications you can easily make it healthier if you want. Considering I’ve put on just a tad too much weight thanks to this holiday season, I won’t be able to indulge so often. Just don’t tell the Pioneer Woman.
Linguine with Clam Sauce
Recipe from the Pioneer Woman Cooks
- 1 box linguine, cooked
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 2 10-oz cans chopped claims, drained, juice reserved
- 3/4 cup white wine
- Juice of 1/2 lemon
- 2 tbsp flat leaf parsley, chopped
- 3/4 cup heavy cream
- Grated Parmesan cheese
In a large skillet over medium-high heat add the olive oil and 1 tbsp butter. Add the garlic, clams, and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3-4 minutes until the sauce is reduced and less watery. Add in 1 tbsp butter and stir to melt.
Reduce the heat and squeeze in the lemon juice. Sprinkle in the parsley and pour in the cream. Add salt and black pepper to taste. Stir well. Add some of the reserved claim juice if the sauce needs to be thinned. Cook over low heat for 3 more minutes or until heated through.
Toss the claim mixture with the pasta to combine. Sprinkle with Parmesan cheese and garnish with lemon slices.
Tales From A Kitchen Misfit 