Linguine With Clam Sauce
- 1/3 cup extra virgin olive oil
- 3-4 cloves garlic, chopped fine
- 1/2 teaspoon dried red pepper flakes with seeds (kick up heat by increasing to 1 teaspoon)
- 1 can (6.5 oz) minced clams in natural juice
- 1/4 cup good white wine
- 1/4 cup water from pasta
- 1/4 cup chopped fresh Italian flat leaf parsley
- 1 lb. cooked linguine
- Parmesano-Riggiano to taste
- Set 8 quarts of water to boil over high heat. When boiling, add linguine and cook until al dente. Save 1/4 cup pasta water. Drain pasta.
- While pasta is cooking: Heat olive oil in a 1 quart sauce pan till hot. Add minced garlic and red pepper flakes to oil and cook until garlic just starts to sizzle. Watch carefully--if garlic browns the sauce will be too strong. Add minced clams and natural juice to oil and spices. Add wine and pasta water. Cook over low heat for 10 minutes. Pour sauce over drained pasta. Sprinkle with fresh parsley. Shave pieces of parmesan over individual servings. Serve additional shredded parmesan on the side.
extra virgin olive oil, garlic, red pepper, natural juice, good white wine, water, fresh italian, linguine
Taken from www.epicurious.com/recipes/member/views/linguine-with-clam-sauce-1201383 (may not work)