Recipe: Esther's Linguine with Clams

This is my boyfriend's mother's recipe, and it is both tasty and easy. If you like light, garlic-ee dishes, then here's one for you. Now mind you, the sauce you're making isn't a thick sauce, it's very fluid. If you want to thicken it up, you might look into adding some cream cheese (I haven't tried it yet, but I plan to in the future). I'd also say the serving size is two, but that might be because my boyfriend and I are very hungry individuals. :] If you think you can split an entire pack of pasta with someone, then I'd say it's a meal for two. If not, maybe it's for more. You'll have to gauge it yourself on that, sorry.

Ingredients:
1 1/2 tablespoon butter
1 1/2 tablespoon olive oil
1/2 diced onion
3-4 cloves minced garlic (depending on how much you like)
Two 6.5oz canned clams
Two 8oz bottles of clam juice
1 1/2 teaspoon basil
1 teaspoon oregano
1 1/2 teaspoon garlic powder
One 16oz pack of linguine


Steps:

1. First, chop up the onion and garlic. 
   
2. Before you forget, put a salted pot of water on the stove.
3. Heat up the butter and olive oil in a medium-large pan. Once it's warm, add the chopped onions and garlic. Stirring often over low heat, sauté those until the onion is soft, but don't let them burn! This should take a little under ten minutes. 
   
4. Then add the two bottles of clam juice, and just the juice from the two cans of clams. Don't put the actual clams in yet.
   
5. Add the basil, oregano, and garlic powder and stir occasionally, uncovered, for 20 minutes on low heat. Don't let it boil. As it stews taste it every now and then and adjust your herbs accordingly, the original measurements are just a guideline, you can add more of any of them as you see fit.
   
6. The water in your pot should be boiling by now, so go ahead and add the linguine.
7. After 20 minutes on the stove, add the clams and let those cook for another 5 minutes.
8. Serve the sauce over the pasta and enjoy!
   

Recommendations:

This meal goes really well with peas, even mixed in with them. I'd also recommend having some tasty bread to dip in the sauce that will be leftover on your plate. If you have any leftovers be sure to store the noodles and sauce separately, or the noodles will soak all the juice up.

If you have any alterations or suggestions, please let me know in the comments below!