Linguine and Clams

• 1 pound Linguine
• 1/2 cups Exra Virgin Olive Oil
• 10 cloves Garlic Clove, Pressed
• 36 whole Clams
• 1 bunch Italian Flat-leaf Parsley
• 1 Tablespoon Unsalted Butter

1. 1.
2. Cook linguine according to package directions, in well-salted water.
3. When cooked to al dente, drain, reserving 1 cup of pasta water.
4. 2.
5. Meanwhile, heat olive oil in large pan.
6. Add garlic, and cook until garlic begins to turn golden.
7. Take care not to burn the garlic!
8. 3.
9. Add clams, reserved pasta water, and parsley to pan.
10. Bring to a low boil, then cover.
11. 4.
12. After a few minutes, remove cover and check clams.
13. When they have begun to open up, let it cook with the cover off, tossing occasionally.
14. 5.
15. When all clams have opened, add butter.
16. Stir to incorporate into the sauce.
17. 6.
18. Add pasta to pan, toss, and serve immediately.

linguine, virgin olive oil, garlic, italian, butter

Taken from tastykitchen.com/recipes/main-courses/linguine-and-clams/ (may not work)