Linguine With White Clam Sauce

This is one of my family's favorites. It's a convenient recipe, using pantry items that I always have on hand. I sometimes add a few tablespoons of capers which adds another dimension to the sauce. They say that cheese and seafood do not mix for the Italian taste buds, but I break the rule and use Parmesan cheese in this dish. Hope you enjoy it as much as we do.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  tablespoons butter
• 1  tablespoon olive oil
• 3  garlic cloves, minced
• 1  medium yellow onion, diced
• 3  tablespoons flour
• 1⁄2 cup dry vermouth
• 1  cup bottled clam juice
• 1  tablespoon lemon juice (fresh is best)
• 1  cup  whipping cream
• 1  teaspoon dried marjoram
• 5  green onions, chopped
• 2  tablespoons  chopped parsley
• 1  lb linguine
• 5 (6 1/2ounce) cans  chopped clams (Gorton's is a good brand)
•  salt and pepper (not too much salt, the clams are already salty)
• 1⁄2 cup parmesan cheese

Directions

1. Heat a large saute pan and add the butter, oil and onion. Cook until the onion is tender and clear. Add the garlic during the last minute so that it doesn't burn. Add the flour and cook together for 1 minute. Add the vermouth, clam juice and lemon juice. Simmer until slightly thickened and add the cream and marjoram. Add the green onions and parsley. Simmer the sauce uncovered for about 5 minutes to reduce and thicken. Cook the pasta until al dente in lightly salted water. Drain well (do not rinse). When pasta is almost done, add the clams with their juice to the sauce and heat to a simmer. Add salt and pepper to taste. Toss the drained pasta in the sauce and add the parmesan cheese.