The only clam linguine I've ever had was in a restaurant. Sometimes my food craving prompt me to try making something new. I decided to give clam linguine a try.
I sauteed 8 sliced button mushrooms in olive oil till soft and set them aside. If you don't like mushrooms you can skip this step. While the mushrooms were cooking I put 4 cups of water on to boil in a separate sauce pan. I minced five garlic cloves fine and sauteed them in olive oil.
While the garlic was cooking I opened a can of clams and drained them reserving the juice. When the garlic is fragrant add the clam juice but not the clams. When the clam juice is warm but not boiling add half a cup of half and half cream. Add 1/2 teaspoon of oregano or some fresh chopped parsley. Sprinkle in a few red pepper flakes. Add one teaspoon of rice starch. Stir constantly till thickened but do not boil. Remove from heat and stir in the clams to get them warm. Don't cook the clams or they'll get tough.
I found these red rice noodles, similar to wheat linguine noodles, in the ethnic section of my local grocery store. This brand of noodles also comes in white rice or black rice spinach noodles. When the water boils remove from heat and toss in the noodles and let the noodles sit for five minutes then drain well. Plate the noodles and pour the white clam sauce over the top and sprinkle some shaved or shredded Parmesan cheese and serve immediately.
Clam linguine takes less than half an hour to make and it's really delicious. The noodles and clams are something I can keep in the pantry and when I'm at a loss for what to cook I can make clam linguine.