First Place Linguine With Clam Sauce

I tried this recipe after being prompted by a friend.  I can't tell you how many countless recipes I possess with the title Spaghetti and Clam Sauce.  

But, this is different, folks, this is first rate.  In fact this is reminiscent of being in an Italian restaurant being served the best.  

All my recipes are going asunder`for this card now.  This is the only one that will be made in the future.  That's how good it is.

3 cans (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
Dash pepper
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese

Drain minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.

Add drained clams; saute 2 minutes longer.Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

The trick is to lightly sprinkle with good grated Parmesan cheese.  

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