pat's Recipe

Liguine with Clams

Category: PASTA

1 box linguine
3 tablespoons kosher salt
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
6 tablespoons dry white wine
2 teaspoons hot red pepper flakes
1 pound small clams, such as Manila or
cockles, scrubbed well.
1/2 cup fresh Italian parsley, coarsely
chopped or torn

Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.
Combine oil and garlic in a 12-to-14-inc saute pan and cook, stirring, over medium-high heat until the garlic is softened, about 1 minute.
Add wine, red pepper flakes, and clams. Cover and cook, shaking the pan occasionally, unti the clams open, about 5 minutes; transfer the clams to a bowl as they open. Reserve cooking liquid in th pan and remove from the heat.
Cook linguine according to the package directions until just al dente. Drain, reserving about 1/2 cup of the pasta water.
Add linguine and 1/4 cup of the reserved pasta water to the saute pan and stir. Toss over medium heat until the pasta is well coated (add a splash or twomore of the reserved pasta water if necessart to loosen the sauce).
Stir in the clams, with their juices until just heated through. Stir in the parsley and serve immediately.

Serves 6.