Linguine with Clams

1. 1

   Warm the olive oil in a large frying pan over medium heat.

2. 2

   Add the garlic and cook for 1 minute.

3. 3

   Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes.

4. 4

   Add the clams, cover, and cook until the shells open, 3 to 5 minutes.

5. 5

   Discard any that do not open.

6. 6

   Season with salt and pepper.

7. 7

   Bring a large pot of salted water to a boil.

8. 8

   Add the pasta and cook until al dente, 3 to 4 minutes.

9. 9

   Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes.

10. 10

    Garnish with parsley sprigs, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.