Linguine With Garlicky Clams
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes or follow package directions
3
Meanwhile, if you are using fresh garlic, peel and mince it
4
Drain the clams
5
If you are using parsley, rinse, pat it dry, and mince it
6
About 3 minutes before the pasta is done, heat oil in a skillet over medium-high heat
7
Add the garlic and cook until you get a whiff of its aroma, about 30 seconds
8
Stir in the clams and cook until they are heated through, about 1 minute
9
Add the white wine and simmer until some has evaporated, about 1 minute
10
Stir in the red pepper flakes or cayenne, add 1/2 cup of the pasta cooking water (this will create a more fluid sauce), and remove the skillet from heat
11
Drain the pasta in a colander and then return to the pot, off the heat
12
Add the clam sauce, and the parsley, if you are using it mix thoroughly
13
Serve immediately