Linguine With Clam Sauce

A few weeks ago I was in DC for a client meeting and had the opportunity to spend time with my cousins, who are all pretty much into cooking and eating great food.  My cousin Carol is especially proficient in all things culinary-related.  So during my stay I asked Carol to teach me how to make her delicious linguine with clam sauce.  She did and it was amazing, as usual.

A few weeks ago I tweaked it a little to give it my own personal signature. Carol and I made fresh pasta for our version, but if you do not have a pasta maker or the desire to make your own, store-bought will work fine.

For one pound of pasta:

- 1/2 stick of butter
- 3 garlic cloves, minced
- 1/2 sweet onion chopped
- 1 cup of white wine or vermouth
- 1 jar of clam juice
- 1/2 tbsp of flour
- 1 can of clams - reserve the juice
- 15-20 fresh littleneck clams

To prepare the clam sauce melt the butter and sautee garlic over medium heat, being sure not to brown.  Add the onions and continue to cook until translucent.  Jack up the  heat to high and once the pan is very hot add your wine or vermouth and clam juice (including the juice in the can) to the mixture and let cook down by 1/2.  As the liquid is cooking down remove a few tablespoons and mix with the flour in a small bowl until the the liquid and the flour are combined without any lumps. Whisk this mixture into the sauce and continue to cook.  This will help to thicken the sauce a little.  Turn down the heat to medium, add your canned and fresh clams and cover for a few minutes.  The sauce is ready when the shells have opened up.  Toss with cooked linguine and serve.