Linguine with Clam Sauce

Source: The Frugal Gourmet Cooks with Wine by Jeff Smith as seen on Christine’s Kitchen Chronicles

Ingredients:

• 12 oz. linguine pasta
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 2-3 cloves garlic, minced
• 2 (6.5 oz) cans minced clams, juices reserved
• 1/4 cup dry white wine (optional)
• ½ cup heavy cream (or half-and-half)
• ½ tsp dried basil
• Salt and pepper
• Grated Parmesan and fresh parsley, for serving

Directions:

1. Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.
2. Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and if desired, dry white wine to the pan, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams, heavy cream, and basil. Season the sauce to taste with salt and pepper.
3. Portion the pasta into serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan and parsley, if desired. Serve immediately.