Linguine With Clams

• 12 lb linguine or 12 lb thin spaghetti
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 12 littleneck clams, rinsed and scrubbed
• 14 cup fresh parsley
• 1 dash salt and pepper

1. Pinch or two of salt into large pot of water and bring to boil, and add pasta.
2. While pasta cooks, in a saute pan over medium-high heat, add olive oil, garlic and red pepper flakes, cook two minutes, then add clams, cover and reduce heat to low.
3. Cook shaking pan occasionally until clams open and release their juices, about five minutes.
4. When pasta is done, drain and transfer to serving platter, pour the clam mixture over pasta and sprinkle with salt and pepper, and top off with fresh parsley.

linguine, extra virgin olive oil, garlic, red pepper, littleneck clams, parsley, salt

Taken from www.food.com/recipe/linguine-with-clams-437787 (may not work)