Dec 3, 2013 1 min read

Ingredients

3/4 cup of olive oil

4 cloves of garlic, chopped

3/4 cup white wine

1/2 teaspoon red pepper flakes

18 Cherrystone clams shelled and chopped with juices reserved

1 pound of linguini

2 tablespoons chopped parsley

Top grated fresh parmigiano

Directions

Heat olive oil in large saute pan over medium heat.

Add garlic, cook until lightly browned.

Add clams with their juices, white wine, red pepper flakes and bring to a boil. Lower heat to a simmer and cook for five more minutes.

While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.

Cook uncovered over high heat until al dente.

Drain pasta, put back in pot add some of the sauce to the pot and mix it up.

Dish out pasta spooning remaining sauce over top.

Garnish with chopped parsley.