Linguini with White Clam Sauce

I had to think back that I first made this dish with a friend of mine 25 years ago. I haven't made this for years, but I remember how to make it like it was yesterday. This is really good and every bit as good as you'll find in the best restaurants.

There are a couple keys to this dish. Cook the pasta "Al Dente." Use chopped clams and baby whole clams and the juice they come in. Lastly, add some corn starch to the clam sauce to thicken it up without adding fat and calories. Try this dish, you won't be sorry you did.
 

Ingredients:
1 pound Barilla linguini
1 can chopped clams
1/2 can baby whole clams
2 teaspoons corn starch
1 tablespoon olive oil
6 gloves garlic
1/2 cup white wine
Greens onions
parmesan cheese
Red pepper flakes
Fresh ground black pepper

Preparation

Cook the linguini in a large pot with salted water according to the directions. I use mostly only Barilla pasta, I think it's the best. The directions on the box say "Al Dente" perfection in 9-10 minutes.

While the pasta is cooking, take a 12" sauté pan and heat to medium. Add the olive oil and crushed garlic and cook for a couple of minutes. Don't over cook the garlic, you just want it translucent. Add the chopped clams and the whole baby clams reserving the clam juice from the cans. Cook the clams and garlic for a few minutes. Add the white wine to the sauté pan. Take the corn starch and mix with the reserved clam juice. Add the clam juice to the sauté and heat and the clam sauce should thicken up. Lastly, add the green onions and mix into the pasta. Turn off heat and set a side until the pasta is done.

When your pasta is done, add 2 portions of pasta to the sauté pan with the clam sauce, mix well and heat thoroughly.

To plate, add one portion of the linguini with white clam sauce to a plate. Finish the dish by adding fresh ground salt and pepper, red pepper flakes, parmesan cheese and a tiny drizzle of olive oil.

Side Dish Suggestion:
White Balsamic Vinegar Roasted Brussels Sprouts