Diva Tasting: Noni’s Linguine With Clam Sauce…

Noni’s Linguine With Clam Sauce
1 (8 Ounce) Package Linguine Pasta
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/4 Cup Minced Sweet Onion
2 Cloves Garlic, Minced
2 (10 Ounce) Cans Baby Clams, Drained With Juices Reserved
1 Tablespoon white wine
1 (16 Ounce) Jar Alfredo Sauce 
1 Teaspoon Grated Parmesan Cheese, Or To Taste (optional)
1 Pinch Crushed Red Pepper Flakes, Or To Taste (optional)
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes drain well.
  2. Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
  3. Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

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