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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My mother-in-law, Angie, taught me this recipe. She never measured anything, so I had to experiment to get the combination right. The recipe can be doubled easily. My husband is a huge fan of garlic, so when he makes it he doubles the garlic. Our house needs two days to recover from the smell! Ingredients:
1/3 cup olive oil |
3 cloves garlic, minced |
1 teaspoon red pepper flakes, with seeds |
1 (10 ounce) can chopped clams |
4 tablespoons chopped fresh parsley (or 2t. dried) |
water (fill can from clams to the top) |
1 (1 lb) package linguine |
Directions:
1. Boil water for the linguine.
2. When it is a rolling boil, add the linguine and 2 teaspoons of salt.
3. While the linguine is cooking, heat the olive oil in a small saucepan.
4. Add garlic and red pepper flakes.
5. Cook until garlic just changes color.
6. If the garlic turns brown, the sauce will be bitter so just start over.
7. Pour the entire can of chopped clams with the clam broth into the olive oil.
8. Fill can with water and add to the mixture in the pan.
9. Turn heat to low.
10. Add parsley.
11. Cook until pasta in done.
12. Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on warm ).
13. Add sauce to pasta and toss gently.
14. Serve with freshly grated Parmesan.
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