Classic Linguine and Clam Sauce

1. 1

   In a large saucepan heat water until it comes to a boil.

2. 2

   Add 1 cup of the reserve clam liquid and salt to taste.

3. 3

   Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite.

4. 4

   Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant.

5. 5

   Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.

6. 6

   Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked.

7. 7

   Check your linguine, drain in a colander and transfer to a large serving dish.

8. 8

   Add the butter, and toss to combine.

9. 9

   Add the clam sauce and parsley and toss to combine.

10. 10

    Season to taste with freshly ground pepper.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.