Linguine With Clam Sauce

• 4 6 1/2-ounce cans of minced clams
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 2 tablespoons garlic, minced
• 3 tablespoons shallots, minced
• 1 cup reserved clam juice from canned clams
• 1/2 cup white wine
• 3 tablespoons Italian parsley, chopped
• 1 - 2 teaspoon(s) hot sauce
• 1 lemon, finely zested, yellow peel only
• 1/2 lemon, juiced
• salt and pepper, to taste
• 3/4 box of linguine
• Parmesan cheese, to taste

1. Drain clams, reserving 1 cup of liquid.
2. Bring salted water to rolling boil, add linguine, stir. Cook to al dente. Drain.
3. Meanwhile, in large, heavy saute pan over medium heat, melt butter and oil. Add garlic and shallots. Saute until golden brown. Add reserved clam juice, and wine. Simmer 3 - 5 minutes. Add clams, cook 1 minute. Add parsley, hot sauce, lemon zest, lemon juice, salt and pepper, to taste.
4. Add drained pasta to sauce, toss to coat, toss in Parmesan cheese to taste and Enjoy!!

clams, unsalted butter, olive oil, garlic, shallots, clam juice, white wine, italian parsley, hot sauce, lemon, lemon, salt, linguine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/linguine-with-clam-sauce-50086887 (may not work)