Linguini With Clam Sauce (White)

• 1 small garlic clove, chopped fine
• 2 tablespoons olive oil
• 14 cup parsley
• 12 ounces of canned chopped clams with juice
• 2 tablespoons butter
• 1 lb barila linguine
• 14 teaspoon crushed red pepper flakes
• parmigiano-reggiano cheese, grated

1. Cook Linguini according to package directions for al dente.
2. While pasta is cooking, saute garlic in oil until just turning brown and then add clams with juice and parsley.
3. Cook until clams are warmed well, but do not over cook.
4. Once Pasta has cooked, drain and return to hot pasta pan with butter and toss until well coated with butter.
5. Then add clams and sprinkle with the crushed red pepper and toss together.
6. Serve hot, and grate the Parmesan cheese as desired for taste on each serving.

garlic, olive oil, parsley, with juice, butter, barila linguine, red pepper, cheese

Taken from www.food.com/recipe/linguini-with-clam-sauce-white-478162 (may not work)