Linguine alle Vongole

This recipe has a thicker sauce that coats the pasta better than traditional recipes.

(Adapted from a recipe found on Epicurious.)

Linguine alle Vongole
4 large garlic cloves, minced
1/2 medium white (or yellow) onion
1 Tbs butter
1 Tbs flour
salt
pepper
red pepper flakes (to taste)
1 lemon (zested and juiced)
handful of parsley (about 1/4 cup)
1 can white clam sauce (preferable Colavita white clam sauce)
1/2 can veg broth
1 lb. fettuccine (or linguine if you want to be authentic)
grated Parmesan cheese

1. Saute onion, garlic, and red pepper flakes in 1 Tbs butter until translucent (about 5 minutes) over medium high heat. Add flour and cook for 1-2 minutes until thoroughly cooked. Slowly add in the 1/2 can veg broth making sure to wisk out any clumps of flour. When sauce starts to thicken, lower heat to medium and add white clam sauce. Stir to combine
   
2. Meanwhile, cook 1 lb of pasta. Slightly undercook pasta.


3. Add juice of one lemon, zest of one lemon, salt and pepper to taste to sauce. Let thicken slightly over low heat. Drain pasta and toss with sauce and parsley. Add a generous handful of Parmesan to help thicken the sauce even more!