Amy'S Linguine With White Clam Sauce

• 1 pound package of Linguine
• 1 cup of finely chopped onion
• 1/2 cup of finely chopped fresh Italian parsley
• 1/2 stick of butter
• 1/4 cup of olive oil
• 1/4 cup of white wine
• 1 tablespoon of dried, whole thyme (not powdered thyme)
• 1 15 oz can of baby clams
• 3/4 cup half and half or cream
• 1 clove of garlic, mashed into a paste
• 1/4 cup Parmigiano-Reggiano
• salt and pepper to taste

1. First prepare the clam sauce
2. Saute onion in olive oil and butter until onion is soft and translucent.
3. Add can of baby clams
4. Add wine, Italian parsley and thyme and reduce heat to simmer for about 10 minutes
5. Cook linguine until al dente; drain pasta reserving about 1/4 cup of pasta water
6. Add garlic paste and half and half to pasta, along with reserved pasta water and mix until creamy
7. Add clam sauce to pasta and let entire dish sit for 5-8 minutes, mixing sauce through pasta a few times during this time period
8. Sprinkle with Pamigiano-Reggiano, salt and pepper to taste and serve warm topped with fresh steamed clams (optional)

linguine, onion, fresh italian parsley, butter, olive oil, white wine, thyme, baby clams, cream, clove of garlic, salt

Taken from www.epicurious.com/recipes/member/views/amys-linguine-with-white-clam-sauce-52612261 (may not work)