Easy White Clam Sauce (With a Kick)!

Ingredients

• 3 (4 ounce) cans minced clams, drained, liquid reserved

• 4-10 garlic cloves, minced (to taste)
• 1 large onion, chopped big
• 3-4 tablespoons extra virgin olive oil
• 1 pint whipping cream
• hot pepper flakes (to taste, I use 2 Tbsp, you probably want less)
• 1 teaspoon dried parsley flakes
• pasta, of your choice cooked al dente
• shredded fresh parmigiano-reggiano cheese

Directions

1. 1

   Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown).

2. 2

   Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent.

3. 3

   Add reserved clam juice, and simmer for 15-20 minutes.

4. 4

   Add whipping cream and simmer over low heat until hot, but do not let come to a boil.

5. 5

   Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated.

6. 6

   Serve over pasta and top with shredded parmesan. Asiago works as well!

7. 7

   Enjoy with your crusty bread dipped in the juice!