Linguini with Clam Sauce

Linguini with Clam sauce

Ingredients:
2T olive oil
3 T butter, divided
3 cloves garlic, minced
1/4 onion, diced finely (or shallot)
1 jalapeno, minced (as desired)
2 6.5oz. cans chopped clams, drained, juice reserved
1/4 C white wine
1 t Worcestershire sauce
1/4 C parsley, chopped finely
8 oz. linguini, cooked until al dente...or even just under (it can cook more in the sauce where it'll absorb the flavor of the sauce)
S & P to taste
freshly grated Parmesan

Directions:
Begin heating water for pasta.
prepare all other ingredients.
heat oil and 1-1/2 T butter in large heavy-bottomed saute pan.
add onion and pepper to saute pan...S&P to taste, and cook until soft.
add garlic and cook until, fragrant...about 30 seconds.
add wine and worcestershire sauce and deglaze any brown bits on bottom of pan.
simmer until reduced by half.
add reserved clam liquid and bring to a rapid simmer
simmer 10 minutes, letting sauce reduce
cook linguini at this time (add salt to pasta water when cooking)
when linguini is near al dente, remove 1/2 C of the cooking water and add to the sauce
drain the linguini.
add the additional 1-1/2T butter, clams, parsley, and some grated parmesan to the sauce
taste sauce and adjust S&P to taste
add drained linguini to the sauce
cook, tossing linguini into sauce
serve garnished with more fresh parsley and grated parmesan...lemon if desired.  Ohhh...and crusty bread ;-)