Spicy Linguine With Clams

• 14 cup extra virgin olive oil
• 1 ounce dry coppa (about 1/4 cup) or 1 ounce soppressata, cut into 1/4 inch dice (about 1/4 cup)
• 4 garlic cloves, sliced thin
• 12 teaspoon crushed red pepper flakes
• 6 tablespoons dry white wine
• 32 littleneck clams, scrubbed
• 34 lb linguine
• fresh ground black pepper
• 2 tablespoons of fresh mint, sliced thin
• 2 tablespoons fresh basil, sliced thin

1. Heat oil in a deep skillet, over medium heat, and add coppa (or soppressata), garlic, and crushed red pepper; cook until the garlic is golden, 1 1/2 minutes or so.
2. Add wine, increase heat slightly, and bring to a boil; add clams, cover, and cook until shells open, 5 to 8 minutes, removing opened shells (with clams) to a covered bowl.
3. Meanwhile, cook pasta until almost al dente; drain, reserving 3/4 cup of the cooking liquid.
4. Once shells have all opened and been removed, add pasta to the skillet, along with the reserved cooking liquid, and cook, stirring, until al dente, about 1 minute.
5. Return clams to skillet and season with pepper; garnish with herbs and serve.

extra virgin olive oil, soppressata, garlic, red pepper, white wine, littleneck clams, linguine, fresh ground black pepper, mint, fresh basil

Taken from www.food.com/recipe/spicy-linguine-with-clams-461842 (may not work)