1 package Barilla linguine
3/4 c. white wine of your choice (I use Beringer Chenin Blanc)
2 small cans chopped or minced clams, with juice
1-2 cloves of minced garlic
1-2 T. parsley, chopped fresh (dried is okay, too)
1/2 c. extra-virgin olive oil
1 stick of unsalted butter
salt, to taste, and finishing salt at the end if you have it (the big flake kind)
fresh grated parmesan
In a saute pan, melt the butter and add olive oil.
butter melting bliss :-)
Bring a large stockpot (3-5 quarts) full of water to a boil. Add 1-2 T of salt to the water. Yes, 1-2 TABLESPOONS. Do not be afraid of the salted water! Your pasta will barely pick up even a teaspoon of it when all is said and done. It is only to season the pasta and believe me, it needs it.
Now, for the fun part:
Add the wine. I typed 3/4 c because, frankly, I have no idea what I put in. I know it's more than a half a cup, though. Probably closer to a full cup...but you decide what you want. The alcohol burns off quickly so you can determine if you wish to add more. Slug back the rest.
When your water in your stockpot is at a rolling boil, add pasta and cook according to directions.
While the pasta is cooking, keep the butter, olive oil, and wine at a simmer. Add minced garlic. Add clam JUICE ONLY. Best way to do that is open the cans slightly and use the lid as a strainer.
Drain pasta. Do not rinse.
Add clams and chopped parsley. Cook about 30 seconds to 1 minute.
Stir well. Spoon over individual servings of cooked linguine. Sprinkle with finishing salt and fresh grated parmesan. Serve with garlic bread.
Don't plan on going on any first dates for about a week.