Martha Stewart'S Spaghetti With Brooklyn White Clam Sauce

• 1 tablespoon salt
• 1 lb dried linguine
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, smashed and peeled
• 2 (6 ounce) cans minced clams with juice
• 1/4 teaspoon red pepper flakes
• fresh ground pepper
• 1/4 cup Italian parsley, chopped
• 1 tablespoon cold unsalted butter

1. In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
2. Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
3. Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.
4. Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.

salt, linguine, extra virgin olive oil, garlic, with juice, red pepper, fresh ground pepper, italian parsley, cold unsalted butter

Taken from www.food.com/recipe/martha-stewarts-spaghetti-with-brooklyn-white-clam-sauce-241865 (may not work)