Linguine with Littleneck Clams and Genoa Salami

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the linguine and cook until it is al dente.

3. 3

   Drain the linguine.

4. 4

   Meanwhile, in a large, deep skillet, heat the olive oil.

5. 5

   Add the garlic and cook over moderate heat until lightly golden, about 3 minutes.

6. 6

   Add the crushed red pepper, clams and wine and bring to a boil.

7. 7

   Add the clam broth, cover and cook over moderate heat until the clams open, about 5 minutes.

8. 8

   Add the linguine, salami and parsley to the clam sauce and toss over low heat until combined.

9. 9

   Transfer the linguine to shallow bowls and serve immediately.

* Per serving · 4 servings · Values may vary.