Linguine with Clam Sauce

Sounds fancy? It is! Sounds hard to make? - It's not!! This recipe is so easy you can make it in about the time it takes to boil the noodles! Expensive? NOT! Canned clams at $1.89 a can make this dish an affordable luxury!

1 lb. linguine (you can even cheat and use spaghetti if need be)
olive oiland butter to saute
2 cloves garlic, minced
1 onion, finely chopped
white wine or beer to de-glaze the pan
2 cans (about the same size as a tuna can) minced clams (drain but save the clam juice!)
lemon juice - a good couple squeezes (couple tablespoons)
cream - a splash (if you have it - 1/2 & 1/2 or canned milk works in a pinch)
chopped parsley
salt & pepper to taste
grated parmesean cheese to top with

Start the water to boil noodles and cook to package directions (al dente). Put a couple tablespoons of olive oil in a large skillet and a couple pats of butter. Once the butter starts to melt add the onion (and a pinch of salt to bring out the juices). Then add the garlic and saute a little bit. Add the clams and cook a few minutes. Add the lemon juice and incorporate. Add a splash of wine or beer and cook the alcohol off - deglaze the pan if necessary. Add the reserved clam juice and a splash of cream; cook a few minutes more then add parsley - check if you need salt & pepper. Add the cooked noodles and toss with tongs. Serve with fresh parmesean cheese on top.

That's it!!