White Wine and Clam Linguine

1: In a pot of heavily salted water, cook your linguine pasta to very al dente, removing from the water 1-2 minutes before package instructions suggest. Reserve 1 cup of the pasta water before straining.

2: Heat olive oil and butter over medium-high heat in a large skillet.

3: Finely dice the onion and mince the garlic and parsley.

4: Sauté the onions and garlic until translucent and beginning to caramelize.

5: Turn heat down to medium and add clams/clam liquid, white wine, lemon juice, salt, and parsley to the skillet. Stir and allow the sauce to reduce by half (about 8-10 minutes).

6: Once the sauce has reduced, add pasta directly into the skillet. Add pasta water as needed to loosen the sauce.

7: Sprinkle in the parmesan cheese and allow the pasta to finish cooking in the skillet.