| 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 thyme, chopped |
| 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.