Ingredients
1 pound linguine1 medium onion, chopped1/4 cup butter, cubed2 tablespoons olive oil4 garlic cloves, minced3 tablespoons all-purpose flour2 cups chicken broth1 cup clam juice1/2 cup heavy whipping cream3 cans (6-1/2 ounces each) minced clams, drained1/2 cup minced fresh parsley1/4 teaspoon dried oregano1/4 teaspoon chipotle hot pepper sauce1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon crushed red pepper flakes2/3 cup grated Parmesan cheese
Preparation
Cook linguine according to package directions.
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.
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.
