Fantabulously Easy Clams and Linguine

• 1 lb linguine (Filomena's Pasta Fresca)
• 2 tablespoons olive oil
• 2 tablespoons chopped garlic
• 2 tablespoons butter
• 2 cups dry white wine
• 2 dozen scrubbed clams (OR lots more, it can only get better!)
• 12 cup fresh parsley
• 1 teaspoon kosher salt
• 2 teaspoons cracked pepper
• 12 teaspoon red pepper flakes (to taste)

1. Cook the linguine al dente in boiling salted water with a tablespoon of oil added.
2. While the pasta boils make the sauce: In a large pan (I use a wok) saute the garlic in the olive oil.
3. Add the butter and wine and bring to a boil.
4. Add the clams and cover while cooking about 3 minutes.
5. Peek at the clams and cover and remove from heat if the clams have started to open.
6. Add the salt, cracked black pepper and red pepper flakes to taste.
7. Be careful with the salt --
8. Make your pasta bowl hot in the microwave or by pouring hot water in it.
9. (My grandmother used the pasta bowl as a lid for the boiling pasta water.
10. ).
11. Add pasta to the bowl and pour the sauce over it, arranging the clams in the shell on top.
12. Scatter the parsley over the top and pass the crusty bread!

linguine, olive oil, garlic, butter, white wine, lots, parsley, kosher salt, cracked pepper, red pepper

Taken from www.food.com/recipe/fantabulously-easy-clams-and-linguine-302121 (may not work)