Linguine and Clams

10 oz Bumble Bee® Fancy Whole Baby Clams (reserve liquid)
1 lb Linguine
1 medium White Onion
6 cloves Garlic
1/4 cup dry White Wine
1/4 cup dry Vermouth
1/4 cup fresh Italian Parsley
½ Teaspoon Red Chili Flakes 1 Tablespoon Unsalted Butter
1 Lemon
Olive Oil

Chop garlic, onion & parsley

Start salted pasta water
Add a few tablespoons olive oil to warm pan
Add garlic until fragrent
Add diced onion and lightly salt, reduce heat if needed to keep garlic from burning
Simmer onion until tender and translucent, about 20 minutes
Start pasta and cook until al dente
Add clams with liquid, wine, vermouth, chili flakes, juice & zest of a lemon and parley, simmer uncovered until liquid reduces, about 10 minutes
Add pasta and butter to clam sauce along with a little pasta water, more or less to make a sauce stick to pasta
Toss until pasta is finished cooking and sauce is the desired consistency
Garnish with parsley and cheese

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