Creamy Clam Linguine

• 1 pound linguine
• 1 medium onion, chopped
• 1/4 cup butter, cubed
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup clam juice
• 1/2 cup heavy whipping cream
• 3 cans (6-1/2 ounces each) minced clams, drained
• 1/2 cup minced fresh parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon chipotle hot pepper sauce
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 2/3 cup grated Parmesan cheese

1. Cook linguine according to package directions.
2. Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

linguine, onion, butter, olive oil, garlic, allpurpose, chicken broth, clam juice, heavy whipping cream, clams, parsley, oregano, pepper sauce, salt, pepper, red pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/creamy-clam-linguine/ (may not work)