Linguine with Parmesan-Clam Sauce

My son, Weston, is looking for simple recipes to make for weeknight dinners. He found one that required four pounds of littleneck clams.  Not easy to find in Minnesota!

I pulled this recipe out from the depths of my recipe binder.  I hadn't made it in a while, but I remembered that it relied on canned clams (cheaper! easier to keep on hand!) and made a copy for him.  Easy enough for an eleven-year old to make for a family dinner, and tasty too!

Linguine with Parmesan Clam Sauce
Serves 4
From Cooking Light

8 oz uncooked linguine (use gluten-free pasta for a g-free version)
1 Tblsp olive oil
1/2 cup chopped onion
1/2 tsp dried thyme
1/4 tsp red paprika
1 garlic clove, minced
2 (6 oz) cans chopped clams, undrained (I like Gourmet Award brand)
1/2 cup milk
1 large egg
1/2 cup grated Parmesan cheese
1/3 cup fresh parsley, chopped

Cook pasta according to package directions.  Drain.

While pasta cooks, heat oil in a heavy skillet over medium heat.  Add onion, thyme, paprika, and garlic.  Cook until onion is golden brown, about 6 minutes.  Stir in undrained clams, bring to a boil.  Add pasta to the pan.

Combine milk and egg in a small bowl and stir well with a fork.  Add the milk mixture to the pan and stir well. Cook over low heat for 5 minutes until thickened.  Do not boil.  Sprinkle with Parmesan and parsley and serve immediately.