Easy Linguine With White Clam Sauce

• 4 ounces uncooked linguine
• 1 tablespoon unsalted butter
• 1/2 small finely chopped onion (about 1/4 cup)
• 1/2 teaspoon bottled minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6 1/2-ounce) cans chopped clams, drained, reserving 2 tablespoons juice
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons shredded Parmesan-Romano cheese, divided
• 1 scallion, chopped

1. Cook the linguine according to the package directions. Reserve 2 tablespoons of the pasta water before draining.
2. While the pasta cooks, make the clam sauce: In a skillet over medium heat, warm the butter until hot, about 2 minutes. Saute onion and garlic 1 minute. Add salt and pepper; continue to saute another minute, or until onion is soft and garlic is fragrant but not browned. Add the drained chopped clams and reserved 2 tablespoons clam juice; stir gently to combine, and simmer.
3. Add reserved 2 tablespoons pasta water to the skillet with the sauce. Stir sauce, and continue to simmer 3 minutes or until slightly thickened.
4. Toss the linguine with olive oil and divide between two bowls. Top each serving of pasta with half of the clam sauce, 1 tablespoon cheese, and a sprinkling of chopped scallion.

linguine, unsalted butter, onion, garlic, salt, freshly ground black pepper, clams, extravirgin olive oil, parmesanromano cheese, scallion

Taken from www.myrecipes.com/recipe/easy-linguine-with-white-clam-sauce (may not work)