Deluxe Linguine in Garlic Clam Sauce

Made one of the best linguine dishes I’ve ever made last night. The smell of garlic and butter perfumed the entire house–and the food tasted fabulous. Luckily for us, I only made 12 ounces of pasta or the fiance and I would have gorged ourselves past full.

30-40 garlic cloves, chopped
1/4-1/3 cup butter
1/4 cup olive oil (I used a canola/extra virgin olive oil pre-mix)
1 whole head of broccoli, chopped into small florets
4 oz button mushrooms, sliced
2 6.5 oz cans chopped clams, juice retained
12 oz packaged linguine
1/2 teaspoon of red pepper flakes (or more, depending on your heat tolerance)
cracked black pepper
dash of salt
dash of garlic powder
shredded parmesan cheese

Boil linguine for 8-9 minutes, until al dente. Drain and set aside.

Meanwhile, heat up olive oil and butter in deep frying pan over medium heat. Don’t allow butter to burn. Add chopped garlic and let it infuse the oil for 10-15 minutes until lightly browned. Drain clams, reserving clam juice. Add clams to garlic butter mixture and heat through. Stir in clam juice, then increase heat to medium-high. Add broccoli florets and saute until tender. Add mushrooms, and season with red pepper, black pepper, salt and garlic powder. (Salt optional since I feel clam juice has enough salt in it.) Remove from heat, and add linguine and mix thoroughly, making sure that the pasta is coated. Divvy up portions for 2-3 people, lightly sprinkle with parmesan cheese.