Creamy Linguine with Clam Sauce
Description
White clam sauce is even easier when you use store-bought Alfredo sauce. Extra garlic and onion gives it a great homemade taste.
Ingredients
•
1 (8 ounce) package linguine pasta
•
2 tablespoons butter
•
1 tablespoon olive oil
•
1/4 cup minced sweet onion
•
2 cloves garlic, minced
•
1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)
•
1 tablespoon dry white wine
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1 (16 ounce) jar Alfredo sauce (such as Classico®)
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1 teaspoon grated Parmesan cheese, or to taste
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1 pinch crushed red pepper flakes, or to taste
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
2
Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
3
Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.