Linguine with Clams

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 3/4 cup dry white wine (such as Sauvignon Blanc)
• 3 pounds Manila clams or other small clams, cleaned and scrubbed
• Salt and freshly ground black pepper
• 1 pound fresh linguine
• 2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
• 2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

1. Warm the olive oil in a large frying pan over medium heat.
2. Add the garlic and cook for 1 minute.
3. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes.
4. Add the clams, cover, and cook until the shells open, 3 to 5 minutes.
5. Discard any that do not open.
6. Season with salt and pepper.
7. Bring a large pot of salted water to a boil.
8. Add the pasta and cook until al dente, 3 to 4 minutes.
9. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes.
10. Garnish with parsley sprigs, and serve immediately.

extra virgin olive oil, garlic, white wine, manila clams, salt, linguine, flatleaf parsley, calabrian peppers

Taken from www.foodnetwork.com/recipes/linguine-with-clams-recipe.html (may not work)