Linguine and Clams

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   1.

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   Cook linguine according to package directions, in well-salted water.

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   When cooked to al dente, drain, reserving 1 cup of pasta water.

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   2.

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   Meanwhile, heat olive oil in large pan.

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   Add garlic, and cook until garlic begins to turn golden.

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   Take care not to burn the garlic!

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   3.

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   Add clams, reserved pasta water, and parsley to pan.

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    Bring to a low boil, then cover.

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    4.

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    After a few minutes, remove cover and check clams.

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    When they have begun to open up, let it cook with the cover off, tossing occasionally.

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    5.

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    When all clams have opened, add butter.

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    Stir to incorporate into the sauce.

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    6.

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    Add pasta to pan, toss, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.