Linguine With White Clam Sauce - cooking recipe

Ingredients

3 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 medium yellow onion, diced
3 tablespoons flour
1/2 cup dry vermouth
1 cup bottled clam juice
1 tablespoon lemon juice (fresh is best)
1 cup whipping cream
1 teaspoon dried marjoram
5 green onions, chopped
2 tablespoons chopped parsley
1 lb linguine
5 (6 1/2 ounce) cans chopped clams (Gorton's is a good brand)
salt and pepper (not too much salt, the clams are already salty)
1/2 cup parmesan cheese

Preparation

Heat a large saute pan and add the butter, oil and onion. Cook until the onion is tender and clear. Add the garlic during the last minute so that it doesn't burn. Add the flour and cook together for 1 minute. Add the vermouth, clam juice and lemon juice. Simmer until slightly thickened and add the cream and marjoram. Add the green onions and parsley. Simmer the sauce uncovered for about 5 minutes to reduce and thicken. Cook the pasta until al dente in lightly salted water. Drain well (do not rinse). When pasta is almost done, add the clams with their juice to the sauce and heat to a simmer. Add salt and pepper to taste. Toss the drained pasta in the sauce and add the parmesan cheese.