Linguine with Parmesan Clam Sauce

By ukiahgal67

Ingredients

• 8 ounces uncooked linguine
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 2 (6-ounce) cans chopped clams, undrained
• 1/2 cup 2% reduced-fat milk
• 1 large egg
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/3 cup chopped fresh parsley

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat;
drain.

While pasta cooks, heat oil in a large skillet over medium heat.
Add onion, thyme, red pepper, and garlic; cook until onion is golden brown (about 6 minutes).
Stir in undrained clams; bring to a boil.
Add pasta to pan.
Combine milk and egg in a small bowl; stir well with a whisk.
Add milk mixture to pan; stir well.
Cook over low heat 5 minutes until milk mixture is thick, stirring constantly (do not boil).
Sprinkle mixture with cheese and parsley.

Serve immediately.