Linguine with White Clam Sauce

A classic Italian grandmother's linguine with white clam sauce — easy, inexpensive, and on the table in 25 minutes. This is the kind of pasta dish that makes people think you spent all evening in the kitchen. Serve with crusty Italian bread to soak up every last drop of that sauce.

Ingredients

• 2 cans (6.5 oz each) chopped baby clams, drained (reserve liquid)
• 1 jar (8 oz) all natural clam juice
• 8 oz dry linguine pasta
• 1/4 cup olive oil
• 1 medium onion, minced
• 2 large cloves garlic, minced
• 1/4 cup minced fresh Italian parsley
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese
• 1 tsp red pepper flakes

Instructions

1. 1Cook linguine according to package directions, about 8-10 minutes. Drain and set aside.
2. 2In a medium skillet, heat olive oil over medium heat. Sauté onion and garlic for 3 minutes until softened.
3. 3Stir in reserved clam liquid and clam juice. Bring to a boil and cook for about 3 minutes to reduce.
4. 4Stir in clams, parsley, and black pepper. Cook until heated through, about 2 minutes.
5. 5Serve over cooked linguine. Garnish with extra parsley, red pepper flakes, and parmesan cheese. Serve hot.