Linguine with Littleneck Clams and Genoa Salami

• 3/4 pound linguine
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 30 littleneck clams, scrubbed
• 1/2 cup dry white wine
• 1/2 cup bottled clam broth
• 3 ounces sliced Genoa salami, cut into 1/2-inch strips
• 1/2 cup coarsely chopped flat-leaf parsley leaves

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until it is al dente.
3. Drain the linguine.
4. Meanwhile, in a large, deep skillet, heat the olive oil.
5. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes.
6. Add the crushed red pepper, clams and wine and bring to a boil.
7. Add the clam broth, cover and cook over moderate heat until the clams open, about 5 minutes.
8. Add the linguine, salami and parsley to the clam sauce and toss over low heat until combined.
9. Transfer the linguine to shallow bowls and serve immediately.

linguine, extravirgin olive oil, garlic, red pepper, littleneck clams, white wine, clam broth, salami, flatleaf parsley

Taken from www.foodandwine.com/recipes/linguine-with-littleneck-clams-and-genoa-salami (may not work)