INGREDIENTS
Serves 2
1/2 pound linguini
2 tablespoons extra-virgin olive oil
1/2 small red onion, peeled and minced
3 cloves garlic, minced
1 tablespoon fresh thyme
Pinch red pepper flakes
1/2 cup dry white wine
11/2 cups chicken broth
1 (10-ounce) can baby clams separated from the juice, juice reserved
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
1 tablespoon butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup grated Romano cheese
1. Bring a pot of water to a boil for the pasta. Boil the pasta according to package directions.
2. Meanwhile, heat the olive oil in a large saucepot over medium-high heat until barely smoking. Add the onion, garlic, thyme, and pepper flakes. Sauté about 3 minutes or until the onion begins to soften.
3. Add the wine and continue cooking until the volume is reduced by half.
4. Add the broth and the juice from the clams. Simmer gently about 7 minutes uncovered.
5. Slowly drizzle the cornstarch slurry into to the simmering sauce, constantly stirring the sauce. Remove from heat and add the clams and butter. Keep warm.
6. When the pasta is cooked, drain well and toss with the sauce. Season with salt and pepper. Divide the pasta between two serving plates and serve the cheese at the table to be sprinkled on top.
PROPER PASTA ETIQUETTE
In Italy the pasta is almost always tossed with the sauce, not put in a bowl with the sauce ladled on top. Also, Italians do not use a spoon to load up a fork with pasta; they take smaller bites. It is not common to add cheese to fish-based sauces, but many do like cheese on this dish.