Linguine With Lemon Clam Sauce

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.