Linguine With Spicy Parsley Clam Sauce
|Red onion||1 Medium|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced/crushed through press|
|Chicken broth||1 Cup (16 tbs)|
|Red pepper flakes||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Canned chopped clams||12 Ounce (Two 6 Ounce Can)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
1 Bring a large pot of water to a boil.
2 Meanwhile, thinly slice the onion and chop the parsley.
3 In a large skillet, melt the butter in the oil over medium heat. Add the garlic and onion and saute until the onion is translucent and beginning to brown slightly, about 5 minutes.
4 Add the flour and cook, stirring, until the flour is no longer visible, about 1 minute. Add the broth, red pepper flakes, black pepper and salt. Reduce the heat to medium-low, cover and simmer for 5 minutes.
5 Meanwhile, add the linguine to the boiling water and cook until al dente, 8 to 10 minutes or according to package directions.
6 When the pasta is ready, drain it in a colander. Add the chopped clams and parsley to the skillet. Then add the drained pasta and toss to combine.