Ingredients

• 0.5 cups olive oil
• 1 large onion , chopped
• 6 cloves garlic , minced
• 1 pinch red pepper flakes , or to taste
• 1.75 cups half-and-half cream
• 3 , 6.5 ounce
• 0.25 cups grated Parmesan cheese for topping
• 1 , 8 ounce

Instructions

1. 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. 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. 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. 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.

Nutrition per serving