Linguine With White Clam Sauce

Ingredients 1/4 cup fresh Italian parsley
1 tablespoon olive oil
1/2 cup frozen diced onions
1 tablespoon pesto sauce
1/2 teaspoon Italian seasoning
3 cloves fresh garlic
8 ounces linguine (1/2 box)
1 tablespoon lemon juice
1 (10-ounce) can whole baby clams (undrained)
1 (8-ounce) bottle clam juice
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons grated Parmesan cheese (optional)

Steps
1. Fill large saucepan 3/4 full of water. Cover and bring to a boil on high heat for pasta.
2. Wash parsley. Remove stems and chop enough to measure 1/4 cup.
3. Preheat large sauté pan on medium-high for 2-3 minutes.
4. Place oil in pan and swirl to coat. Add onions, pesto and Italian seasoning.
5. Using garlic press, crush garlic into pan. Use knife to remove garlic from bottom of press. Cook 3 minutes, stirring occasionally.
6. Stir pasta into boiling water. Boil 8 minutes, or until tender, stirring occasionally.
7. Stir lemon juice, clams, clam juice and parsley into onion mixture. Bring to boil. Boil 1-2 minutes to blend flavors.
8. Place water and cornstarch in a small bowl. Whisk with fork until smooth.
9. Slowly stir cornstarch mixture into clams. Return to boil. When boiling, reduce heat to low and simmer 5 minutes, stirring occasionally.
10. Drain linguine. Serve clam sauce over linguine, sprinkle with cheese and serve.           


(Recipe Courtesy of Publix Apron's Simple Meals)