1 can Wildfish Smoked Geoduck
4 cups cooked linguine
1 tbsp chopped garlic (or more if desired)
3 tbsp butter
2 tbsp extra virgin olive oil
¼ cup rough chopped Italian parsley
A splash or two of dry white wine
Salt, pepper and lemon juice to taste

Technique

Drain the smoked geoduck, reserving the can broth. Chop the geoduck into small pieces, about ¼ inch. 

Add butter, olive oil and garlic to a large skillet, then heat the skillet over a medium flame. Stir as the butter melts and the garlic cooks, taking care not to allow the garlic to burn. As soon as the garlic begins to darken add the chopped geoduck and toss in the butter and oil to coat evenly.

Raise the flame to medium high and add the broth. Stir and simmer until the broth reduces by about half. Add a splash or two of white wine and reduce slightly again. Add the cooked linguine to the sauce. Toss and stir to coat evenly and distribute the meat among the noodles. Continue to toss over medium high flame until the noodles are heated through.

Check the seasoning of the pasta. You may find that the can broth has provided all the seasoning needed, but you can add salt and pepper as desired, or even cut the salinity with a dash or two of lemon juice. Add the chopped parsley and toss the pasta to distribute it evenly. 

Plate, serve and enjoy!