Linguine With Spicy Clam Sauce

• 1 pound linguine
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon salt, plus more to taste
• 1 tablespoon olive oil
• 1 small clove garlic, thinly sliced
• 1 cup unsalted clam juice
• 1 cup dry white wine
• 2 1/2 pounds Manila clams(littlenecks can be substituted), scrubbed
• 2 tablespoons capers, rinsed
• 2 tablespoons unsalted butter
• 1/2 teaspoon crushed red-pepper flakes
• 1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped

1. 1. Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.
2. 2. Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.
3. 3. Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.

linguine, freshly ground black pepper, salt, olive oil, clove garlic, clam juice, white wine, manila, capers, unsalted butter, redpepper, parsley

Taken from www.epicurious.com/recipes/member/views/linguine-with-spicy-clam-sauce-1211769 (may not work)