Linguine with Clam Sauce
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄3 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes, with seeds
- 1 (10 ounce) can chopped clams
- 4 tablespoons chopped fresh parsley (or 2T. dried)
- water (fill can from clams to the top)
- 1 (1 lb) package linguine
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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