Linguine with White Clam Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 pound linguine |
1/4 cup extra-virgin olive oil |
4 garlic cloves, smashed |
1/2 teaspoon crushed red pepper flakes |
2 dozen littleneck clams |
1/2 cup dry white wine |
1 cup clam juice or chicken broth |
3 tablespoons chopped fresh parsley |
Directions:
1. Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander.
2. Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. (Remove each clam with tongs as it opens and discard those that do not open.) Transfer open clams to each of 4 shallow bowls.
3. Add linguine to clam cooking liquid and toss well. Transfer pasta to each bowl on top of clams. Sprinkle with chopped fresh parsley right before serving.
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