Easy Linguine With White Clam Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon bottled garlic minced
• 13 ounce clams drained chopped canned
• 4 ounces pasta uncooked
• 1 teaspoon olive oil extra-virgin
• 2 tablespoons parmesan-romano cheese shredded divided
• 0.3 teaspoon salt 
• 1  scallion chopped
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan

Directions

1. Cook the linguine according to the package directions. Reserve 2 tablespoons of the pasta water before draining.
2. While the pasta cooks, make the clam sauce: In a skillet over medium heat, warm the butter until hot, about 2 minutes. Saut onion and garlic 1 minute.
3. Add salt and pepper; continue to saut another minute, or until onion is soft and garlic is fragrant but not browned.
4. Add the drained chopped clams and reserved 2 tablespoons clam juice; stir gently to combine, and simmer.
5. Add reserved 2 tablespoons pasta water to the skillet with the sauce. Stir sauce, and continue to simmer 3 minutes or until slightly thickened.
6. Toss the linguine with olive oil and divide between two bowls. Top each serving of pasta with half of the clam sauce, 1 tablespoon cheese, and a sprinkling of chopped scallion.