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
- olive oil: 0.5 cup
- onion: 1 piece (chopped)
- garlic: 6 clove (minced)
- pinch red pepper flakes: 1 piece (to taste)
- ¾ cups half-and-half cream: 1 piece
- clams: 3 cans (6.5 ounce cans, drained with juice reserved, minced)
- Parmesan cheese: 0.25 cup (for topping, grated)
- linguine pasta: 1 pack (8 ounce pack, dried)
Metric Conversion
Stages of cooking
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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.
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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.
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Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
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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.
