One16-ounce packagelinguine noodles, cooked according to package instructions
Instructions
In large saucepan, melt the butter. Sauté the garlic in the butter until softened, then use a slotted spoon to remove the garlic and discard. Stir in the parsley.
Carefully whisk in the flour. Add the half and half, clams + juice, and a couple of teaspoons of lemon juice.
Cook, stirring, over medium heat until hot and thickened.
Serve over fresh cooked linguine noodles.
Notes
To smash the garlic, just set the garlic cloves on a cutting board and smash with the side of a large knife. If you like more garlic flavor, mince a couple of large cloves to keep in the sauce (and then you don't have to remove anything).
I've used fat-free half and half in this recipe with good results.
By all means, use fresh chopped clams if you have easy access to them.