Linguini In Garlic Clam Sauce

• 1 pound linguini pasta
• 4-5 tablespoons chopped garlic
• 2 teaspoons red pepper flakes
• 1/2 cup dry white wine
• 1 cup clam sauce
• 2 tablespoons extra virgin olive oil
• 2-3 tablespoons starchy water (from linguini)
• 1/4 cup ground parmesan cheese
• 1/4 cup heavy cream (optional)
• 2 tablespoons chopped parsley
• 2 cups canned clams

1. Heat up salty water in a pot, and as soon as it starts boiling, throw your pasta in and add a splash of olive oil into the water. Cook your pasta al-dente, and reserve some of the starchy water.
2. Heat up the olive oil in a pan over medium heat, throw your chopped garlic in and lower the heat to low- you want the garlic to release its flavours into the oil, you don't want to burn the garlic ( it does burn rather quickly). Add red pepper flakes and keep a close eye on it so it doesn't burn 9 it all depends on your stove as well)
3. Once the garlic and red pepper flakes are married together, add your clam sauce ( I use canned- it is a cheap dinner, right?) and white wine and raise the heat to medium-high.. At this time, you can also add your whole clams ( from a can).Cook it off for about 4-5 minutes. Lower the heat again and add parmesan cheese, parsley and heavy cream (optional). Add your cooked pasta and be sure to add some of the reserved starchy water, it will marry all the ingredients together perfectly. Sprinkle with some additional parsley and parmesan cheese and serve with crostini! Bon apetit!

pasta, garlic, red pepper, white wine, clam sauce, extra virgin olive oil, starchy water, ground parmesan cheese, heavy cream, parsley, clams

Taken from food52.com/recipes/11934-linguini-in-garlic-clam-sauce (may not work)