Cooking Instructions

• Start by bringing a large pot of salted water to a boil. Add the linguine noodles and cook according to package instructions until al dente. Once cooked, drain the noodles in a colander, reserving a little bit of the pasta water for later.
• In a large skillet, melt the butter over medium heat. Add the smashed garlic cloves and sauté until fragrant, about 2-3 minutes. Be careful not to let the garlic brown, as it can become bitter.
• Sprinkle the all-purpose flour over the garlic and butter mixture, stirring continuously to form a roux. Cook for about 1 minute to eliminate the raw flour taste.
• Gradually add the half and half cream while whisking to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
• Stir in the chopped clams along with the juice from two of the cans. Mix well to ensure the clams are evenly distributed throughout the sauce.
• Add the chopped parsley and season with freshly squeezed lemon juice, salt, and pepper to taste. Let the sauce simmer for an additional 2-3 minutes.
• Add the cooked linguine to the skillet, tossing gently to coat the pasta evenly with the clam sauce. If the mixture seems too dry, add a splash of reserved pasta water until you reach your desired consistency.
• Serve your clam linguine immediately, garnished with additional parsley and lemon wedges if desired. Enjoy with a glass of white wine for a complete dining experience!