Linguine with Garlicky Clams

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes or follow package directions.

3. 3

   Meanwhile, if you are using fresh garlic, peel and mince it.

4. 4

   Drain the clams.

5. 5

   If you are using parsley, rinse, pat it dry, and mince it.

6. 6

   About 3 minutes before the pasta is done, heat oil in a skillet over medium-high heat.

7. 7

   Add the garlic and cook until you get a whiff of its aroma, about 30 seconds.

8. 8

   Stir in the clams and cook until they are heated through, about 1 minute.

9. 9

   Add the white wine and simmer until some has evaporated, about 1 minute.

10. 10

    Stir in the red pepper flakes or cayenne, add 1/2 cup of the pasta cooking water (this will create a more fluid sauce), and remove the skillet from heat.

11. 11

    Drain the pasta in a colander and then return to the pot, off the heat.

12. 12

    Add the clam sauce, and the parsley, if you are using it mix thoroughly.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.