Linguine With Clams Sauce

• 2 tablespoons olive oil
• 13 cup minced shallot (or onions)
• 2 large minced garlic cloves
• 12 teaspoon dried red pepper flakes
• 3 (6 ounce) cans clams
• 8 ounces clam juice
• 12 cup chopped fresh parsley
• 12 cup grated parmesan cheese (optional)
• 1 tablespoon butter
• 1 lb linguine (or shells)

1. Heat 2 tablespoons of oil in a wide skillet and add shallots/onions and garlic.
2. Cook about 5 minutes, until they soften.
3. Add red pepper flakes and clam juice from cans plus extra juice.
4. Bring the mixture to a boil and boil rapidly to reduce it to about 1 cup.
5. Cook pasta until it is just about firm in the middle (8 minutes).
6. When sauce is reduced to 1 cup, it will be a little more viscous but still thin.
7. Add clams, 1/4 cup parsley and 1/4 cup Parmesan (optional) and butter to teh sauce adn stir quickly.
8. Toss on a platter with pasta.
9. Sprinkle with more cheese and parsley.

olive oil, shallot, garlic, red pepper, clams, clam juice, parsley, parmesan cheese, butter, linguine

Taken from www.food.com/recipe/linguine-with-clams-sauce-401378 (may not work)