Amazing White Clam Sauce

Recipe View 7 mins In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and red pepper flakes. Cook, stirring frequently, until the onion is softened and translucent, about 5-7 minutes.

Recipe View 12 mins Add the minced garlic to the skillet and cook for another 1-2 minutes, until fragrant, being careful not to burn it. Pour in the reserved clam juice from the canned clams. Reduce heat to low and simmer gently for 10 minutes to allow the flavors to meld.

Recipe View 30 mins Slowly stir in the half-and-half cream into the skillet. Simmer over low heat for 20 minutes, stirring occasionally, ensuring the sauce does not boil. This gentle simmering will thicken the sauce slightly and enhance its richness.

Recipe View 10 mins While the sauce simmers, bring a large pot of lightly salted water to a boil. Add the linguine pasta and cook according to package directions, about 8-10 minutes, or until al dente. Reserve about 1/2 cup of pasta water before draining.

Recipe View 3 mins Gently stir in the drained minced clams into the cream sauce. Cook just until the clams are heated through, about 2-3 minutes. Overcooking the clams will make them tough.

Recipe View 2 mins If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season the sauce with salt and freshly ground black pepper to taste.

Recipe View 2 mins Drain the cooked linguine and add it directly to the skillet with the clam sauce. Toss to coat the pasta evenly.

Recipe View 2 mins Serve immediately, garnished with a sprinkle of grated Parmesan cheese.