Amazing White Clam Sauce
Description
I got this recipe from an old boyfriend, and have modified it over the years. My husband and I have this at least every two weeks with a big loaf of garlic bread. It's very easy, but very delicious and filling.
Ingredients
•
1/2 cup olive oil
•
1 large onion, chopped
•
6 cloves garlic, minced
•
1 pinch red pepper flakes, or to taste
•
1 3/4 cups half-and-half cream
•
3 (6 1/2 ounce) cans minced clams, drained with juice reserved
•
1/4 cup grated Parmesan cheese for topping
•
1 (8 ounce) package dried linguine pasta
Directions
1
Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
2
Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
3
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
4
Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.