Linguine with White Clam Sauce

Name: Linguine with White Clam Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ pound linguine; ¼ cup extra-virgin olive oil; 4 garlic cloves, smashed; ½ teaspoon crushed red pepper flakes; 2 dozen littleneck clams; ½ cup dry white wine; 1 cup clam juice or chicken broth; 3 tablespoons chopped fresh parsley

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : MyRecipes

Ingredients

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Instructions

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Step 1

Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander.

Step 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.

Step 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.