Instructions

• Cook the linguine according to the package instructions; drain and set aside while you make the sauce.
• In a large saucepan over medium heat, melt 1/4 cup (1/2 stick) salted butter.
• Add the 5 smashed garlic cloves and sauté until softened, about 1–2 minutes; remove the garlic with a slotted spoon and discard.
• Stir in the 1/4 cup chopped fresh parsley.
• Sprinkle 1 1/2 teaspoons all-purpose flour over the butter and parsley and whisk until combined, cooking about 30 seconds to 1 minute to remove the raw flour taste.
• Gradually whisk in 1 cup half-and-half until the mixture is smooth.
• Prepare the clams and juice: open all three 7‑ounce cans. Pour the clam meat from all three cans into a bowl. Pour the juices from two cans into a measuring cup. Pour the third can’s juice into a small cup and add only half of that small-cup amount to the measuring cup so the measuring cup contains the juice equivalent of 2 1/2 cans (discard or reserve the remaining half of the third can’s juice).
• Add the clams and the reserved 2 1/2 cans' worth of clam juice to the saucepan and stir to combine.
• Add freshly squeezed lemon juice to taste.
• Cook, stirring occasionally, over medium heat until the sauce is hot and slightly thickened, about 3–5 minutes.
• Toss the cooked linguine with the sauce in the pan (or transfer linguine to a serving bowl and spoon the sauce over it). Serve immediately.