Linguine With Peppery White Clam Sauce

1. 1

   Heat the oil in a medium skillet over low heat; stir in garlic. Saute over low for 2 minutes (do not brown); add the red pepper; saute 1 minute.

2. 2

   Add the clams with their juice; simmer, uncovered for 10 minutes.

3. 3

   Meanwhile, cook the linguini in plenty of boiling salted water until al dente, about 6 minutes.

4. 4

   Drain, reserving 1/4 cup cooking liquid.

5. 5

   Toss the linguine with the clam sauce, pasta cooking liquid, lemon juice and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.