Linguine With Creamy White Clam Sauce

• 2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
• 2 cloves fresh garlic, chopped
• 1 T. Extra Virgin Olive Oil
• Freshly Ground Black Pepper
• 3 T. freshly chopped Italian (flat leaf) parsley (or more to taste) Reserve some for garnish.
• 3/4 C. 2% milk
• 1/2 C. half and half
• 1 lb. linguini pasta (Molisana is best), cooked al dente per package instructions

1. In medium saute skillet, lightly saute chopped garlic until just lightly brown. Add reserved clam liquid all at once, bring to simmer and continue to simmer until reduced by 1/3, about 4-5 minutes.
2. Add chopped clams and freshly ground pepper to taste. Cook until it begins to simmer.
3. Meanwhile, cook pasta in salted water.
4. Add freshly chopped parsley, milk and cream to sauce, about 2 minutes before pasta is finished. Continue to simmer, stirring frequently.
5. Drain pasta (do not rinse). Place in serving bowl and toss with prepared sauce. Garnish with additional parsley, if desired.

clams, garlic, olive oil, freshly ground black pepper, italian, milk, pasta

Taken from www.epicurious.com/recipes/member/views/linguine-with-creamy-white-clam-sauce-1209509 (may not work)