Linguine With Lemon Clam Sauce

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1 small bay leaf
• 1/3 cup white wine
• 1 teaspoon fresh lemon rind
• 3 tablespoons fresh lemon juice
• 1 (6 1/2 ounce) can baby clams, drained, reserve juice
• salt & fresh ground pepper
• 1/2 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• linguine, enough for two, cooked, well drained, do not rinse

Directions

1. 1

   I usually make this in my non-stick wok.

2. 2

   Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.

3. 3

   Add basil and bay leaf.

4. 4

   Pour in wine, lemon rind, lemon juice and reserved clam juice.

5. 5

   Simmer until reduced a little (by about a third).

6. 6

   Add clams and heat through.

7. 7

   Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.

8. 8

   Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.