Linguine With Clam Sauce

This recipe came from Spencer deMille. He made this recipe in the dorms at the U of O, and he used to eat it growing up. There are several variations of this recipe posted. I like this version because it's inexpensive and quick. Feel free to make any variations. Spencer just threw things in the pan and didn't have "exact" ingredients.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  lb linguine
• 2 -4  tablespoons butter
• 3  garlic cloves
• 1⁄4 cup  minced parsley
• 1 -2  tablespoon cornstarch
• 18  ounces  minced clams with juice
•  fresh parmesan cheese

Directions

1. Cook linguine as directed on package.
2. Melt butter with garlic.
3. Add parsley and clams with juice.
4. Cook stirring for a few minutes.
5. Add cornstarch to thicken and stir until sauce has thickened.
6. Add sauce to linguine and serve sprinkled with fresh parmesan cheese.