This is a quick and delicious meal to prepare and an alternative to that prepared with fresh clams. You can prepare the clam sauce while the pasta water is boiling. This is my husband's favorite dish and it has become a staple on Friday nights when I am pressed for time to prepare dinner. I make garlic bread and a hearty salad to complete the fare.
1 package of whole grain or regular linguine
1 10 oz can of whole baby clams
1 large clove of garlic
1 tbsp of olive oil
1 tbsp of butter
1/3 cup of Parmesan cheese
1/3 cup of white wine
10-15 stalks of parsley chopped (reserve some for topping)
Zest of one- half lemon
Cook pasta according to package directions. In a medium saucepan cook garlic in olive oil until golden. Add clams with juice to heat and stir for few minutes. Stir in wine, parsley, butter and half of the cheese and lemon zest.
Drain pasta and return to pot. Pour garlic mixture over pasta and toss with reminder of the cheese and parsley till coated. Serve with additional cheese if so desired.