< Previous recipe  |  Next recipe >

• 2 tbsp  Garlic-chopped
• 1 tbsp Extra-virgin olive oil
• ½ cup  Sliced onions
• 8 oz Clearwater Premium Clams (reserve clam juice)
• 1 fl oz Reserved clam juice
• 1 fl oz White wine
• 8 oz Heavy cream 35%
• 1 tsp Fresh chopped thyme
• 1 tsp  Lemon zest-finely chopped
• to taste Salt and pepper
• 1 lb Linguine-cooked

• Heat a large heavy sauté pan over medium heat. Add the olive oil and onions and cook until onions begin to soften.
• Add garlic and continue to cook until garlic begins to brown.
• Add clams and sauté for a further minute.
• Deglaze the pan with the white wine and clam juice and reduce until liquid is almost gone.
• Add heavy cream and season with salt, pepper, fresh thyme and lemon zest.
• Reduce sauce to desired consistency and then toss with pasta until pasta is evenly coated. Serve immediately.
• *Note: Traditionally seafood pastas do not have cheese added, however if you should desire cheese add 1 oz of freshly grated Parmigiano Reggiano when tossing the pasta and sauce together.
• Serves 4