Linguini with White Clam Sauce

Recipe View 10 mins Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, about 8-10 minutes, until al dente. Reserve about 1 cup of pasta water before draining. (8-10 minutes)

Recipe View 6 mins While the pasta is cooking, heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. (6 minutes)

Recipe View 2 mins Stir in the flour and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the reserved clam juice, ensuring no lumps form. (2 minutes)

Recipe View 5 mins Slowly pour in the milk, whisking continuously to prevent lumps. Stir in the white wine and parsley. Bring the sauce to a simmer and cook, stirring occasionally, until it thickens slightly, about 5 minutes. (5 minutes)

Recipe View 2 mins Stir in the drained clams and heat through for about 2 minutes. Season with salt and pepper to taste. (2 minutes)

Recipe View 2 mins Add the cooked linguine to the skillet with the clam sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve the desired consistency. (2 minutes)

Recipe View Serve immediately, garnished with additional fresh parsley.