INGREDIENTS
1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch red pepper flakes
1 3/4 cups half-and-half cream
3 (6.5 oz.) cans minced clams, drained with juice reserved
1/4 cup grated Parmesan cheese for topping
1/2 lb. linguine
DIRECTIONS
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 few minutes, just until fragrant.
Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil.
Bring a large pot of lightly salted water to a boil.
Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
Add clams to the sauce, and cook until clams are heated through. Remove from heat, and serve over linguine pasta.
Top with a sprinkle of grated Parmesan cheese.
