A delightful pasta dish featuring linguine tossed in a creamy garlic butter sauce with tender clams.
Cook the linguine in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve some pasta water before draining to adjust the sauce consistency later.
Heat the olive oil and butter in a skillet over medium heat until melted.
Use a skillet with a wide surface area to evenly cook the ingredients.
Add the minced garlic and chopped parsley to the skillet, cooking until fragrant.
Avoid browning the garlic to prevent a bitter taste.
Pour in the white wine and simmer for a few minutes to reduce slightly.
Scrape the bottom of the skillet to release any flavorful bits.
Add the heavy cream and stir, cooking until the sauce thickens slightly.
Stir continuously to prevent the cream from curdling.
Add the clams to the skillet and cook until they open, discarding any that remain closed.
Cover the skillet to help the clams open faster.
Toss the cooked linguine in the skillet with the sauce until well coated.
Add reserved pasta water if the sauce is too thick.
Serve the pasta topped with grated Parmesan cheese and a sprinkle of fresh parsley.
Serve immediately for the best flavor and texture.
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