Linguine pasta in clam sauce

Ingredients:

• 450 g linguine
• 1 tbsp. l. olive oil
• 2 tablespoons butter
• 2 x 280g cans of chopped canned clams, drained and set aside
• 3 cloves garlic, crushed
• 3/4 cup white wine
• Juice of half a lemon + lemon wedges for serving
• 3/4 cup heavy cream
• 2 tbsp fresh parsley, chopped
• Freshly grated Parmesan, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Be careful not to overcook the pasta; it should be slightly firm. Drain and keep warm.
2. Meanwhile, in a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter (the combination of butter and olive oil allows the butter to reach a higher temperature before it begins to brown). Add the clams and garlic and stir. Cook for 3 minutes.
3. Pour in the white wine, scraping the bottom of the pan with a wooden spoon. Cook until the sauce has reduced and is less watery, 3-4 minutes. Add the remaining 1 tablespoon of butter and melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle with parsley. Add a pinch of salt and freshly ground black pepper, then stir well and taste. Add a little of the reserved clam juice if the sauce looks thick. Simmer over low heat for about 3 more minutes.
4. Transfer the pasta to a serving bowl. Pour the sauce straight from the pan, including all the juices, and stir. Your kitchen will smell wonderful right now. Sprinkle the pasta with grated Parmesan and garnish with lemon wedges.