Best Clam Linguine Recipe

This is the best clam linguine recipe out there. I'm not Catholic (Lutheran, I am from Minnesota afterall), but I like to eat this during lent and/or whenever the weather is cold. I remember my dad cooking this when I was a teen. YUM! The recipe is from an old (and I believe now closed) Italian restaurant called Mama D's (it was located in Dinkytown, near the University of Minnesota). I hope you like it as much as I do!

Mama D's Clam Linguine

1 large onion
1 tsp chopped parsley
2 cloves garlic minced (if using jarred, do 2 tsp)
1/4 cup olive oil
1 (7 oz) can minced clams, undrained
1 cup water
salt and pepper to taste
1 pound linguine
6 quarts water
1 Tbsp salt
Parmesan cheese

Saute onion, parsley and garlic in olive oil until onions are soft and a bit golden. Add the clams, 1 cup water, and salt and pepper to taste. Simmer for 1 hour.

Bring 6 quarts water and 1 Tbsp salt to a rolling boil. Cook linguine al dente (according to package directions). Drain pasta and sprinkle with cheese. Pour clam sauce over pasta and serve immediately.

Serve with a nice green salad and crusty bread.

Enjoy!