Linguini with White Clam Sauce
This is one of my favorite linguini recipes. The flavors of the white wine with the garlic and butter sauce are delicious with the fresh clams.
3 Tbsp. Extra Virgin Olive Oil
4 Cloves of Garlic, Sliced
1 Tsp. Red Pepper Flakes
2 Dozen Clams, Scrubbed (Littleneck)
1 Cup White Wine
1 lb. Linguini
3 Tbsp. Butter
3 Tbsp. Fresh Parsley, Chopped
½ Cup Cooking Liquid (From Linguini)
Boil the linguini in salted water according to package instructions. Meanwhile, in a large sauté pan, lightly brown the garlic in olive oil over medium heat for approx. 2 minutes (do not burn). Add the red pepper flakes and sauté for 1 minute. Add the clams and the white wine and cover the sauté pan until the clams open (approx. 8-10 minutes). Remove the clams when ready. Add the butter and fresh parsley to the clam sauce in the sauté pan. Before draining the linguini, reserve about ½ cup of the cooking water. Add the cooking liquid and the linguini to the clam sauce mixture, and mix until flavors have combined and linguini is cooked through. Garnish with additional fresh parsley.