Clam Linguini

Linguini with a light, creamy clam sauce by Lacey Johnston.
Serves 4 - 6

• 1/2 cup Unsalted Butter
• 2 tbsp All-Purpose Flour
• 1/8 tsp Freshly Grated Nutmeg
• 1/4 tsp Black Pepper
• 1/4 tsp Kosher Salt
• 8 oz. Clam Juice (I prefer Snows All Natural)
• 3 (6 oz.) cans Chopped Clams
• 1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
• 1 clove Garlic, chopped
• 1/2 White Onion, finely chopped
• 2% Milk
• 1 pkg. Linguini

1. You will need 2 1/2 cups liquid for the sauce. In a large measuring cup, add clam juice, drain clams reserving their juices and then add milk until you have the 2 1/2 cups liquid. Set aside.
2. Meanwhile, cook pasta according to package directions, drain, set aside.
3. In a large saucepan, melt butter and saute onion until tender over medium-high heat.
4. Add garlic, cook 1 minute more.
5. Add seasonings and flour, stir till pan is dry.
6. Add liquids, clams and cream of mushroom soup.
7. Stir constantly until sauce begins to thicken. Don't let it get too thick or it will become gummy.
8. Add pasta to pan, toss to coat and serve.