Linguine with Clam Sauce

"My mother-in-law, Angie, taught me this recipe. She never measured anything, so I had to experiment to get the combination right. The recipe can be doubled easily. My husband is a huge fan of garlic, so when he makes it he doubles the garlic. Our house needs two days to recover from the smell!"
 
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Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Boil water for the linguine.
  • When it is a rolling boil, add the linguine and 2 teaspoons of salt.
  • While the linguine is cooking, heat the olive oil in a small saucepan.
  • Add garlic and red pepper flakes.
  • Cook until garlic just changes color.
  • If the garlic turns brown, the sauce will be bitter so just start over.
  • Pour the entire can of chopped clams with the clam broth into the olive oil.
  • Fill can with water and add to the mixture in the pan.
  • Turn heat to low.
  • Add parsley.
  • Cook until pasta in done.
  • Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on"warm").
  • Add sauce to pasta and toss gently.
  • Serve with freshly grated Parmesan.

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