yikesadoodle!

Lovingly referred to in our house as “forbidden dinner.”

Ingredients:

• canned clams (4-6 cans)
• 1 yellow onion, chopped
• 1 bulb of garlic, minced
• flat leaf parsley
• 2-3 cups of white wine (not too dry, but not Riesling)
• 2-3 tbsp butter (cow, sheep, or vegan)
• roughly 1/3 cup olive oil
• linguine fini (or linguine)
• parmesan for topping, if desired

Instructions:

1. In a saucepan, add butter and melt. Add olive oil. The ratio of butter to olive oil should be about 1/3 butter to 2/3 olive oil, but amounts can vary.
2. Cook onions in butter/olive oil until roughly half cooked.
3. Add garlic and cook until fragrant.
4. Add canned clams (with liquid) and wine, salt and pepper. Bring to a boil.
5. Simmer for about 45 minutes, stirring occasionally. At roughly 30 minute mark, add parsley (reserve some for topping if desired) and start water for pasta. While cooking, the sauce should not reduce completely, but if you would like a thicker sauce you can turn the temperature up, but we cook the sauce to be quite thin.
6. Cook pasta and when pasta is done, serve the the clam sauce over linguine. Top with parmesan and fresh parsley if desired.