9 oz linguine, I like the pasta from the refrigerated section
½ cup olive oil
Handful Italian parsley, chopped
1 tsp. crushed red pepper flakes
4 - 5 cloves garlic, minced
How to Do It:
First, start the pasta water to boil, and scrub the clams thoroughly.
Peel and mince garlic, and set aside.
Clean and chop parsley leaves, and set aside, too.
Heat olive oil in a saute pan.
Add chili pepper flakes.
Add garlic. When this sizzles---
Cover with tight-fitting lid. Shake frequently & vigorously while clams cook. They should pop open in about 5-8 minutes. Remove from heat when they do--discarding any unopened clams.
Cook pasta to al dente. Drain.
Back to the clam sauce. Add parsley...
Add the linguine..
Return the whole of it to the stovetop, and briefly reheat...
...Plate and serve! A Caesar salad is a great addition, as is a chuck of garlic bread....wouldn't you know it...I have one in my recipe "box" right here at HUB pages. Feel free to surf and serve...and buon appetito!
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