Linguine with Clams

Name: Linguine with Clams
Ingredients: 1/4 cup extra virgin olive oil; 2 cloves garlic, thinly sliced; 3/4 cup dry white wine (such as Sauvignon Blanc); 3 pounds Manila clams or other small clams, cleaned and scrubbed; Salt and freshly ground black pepper; 1 pound fresh linguine; 2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish; 2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

8 ingredients

10 steps

Ingredients

1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 cup dry white wine (such as Sauvignon Blanc)
3 pounds Manila clams or other small clams, cleaned and scrubbed
Salt and freshly ground black pepper
1 pound fresh linguine
2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

Directions

1

Warm the olive oil in a large frying pan over medium heat.
2

Add the garlic and cook for 1 minute.
3

Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes.
4

Add the clams, cover, and cook until the shells open, 3 to 5 minutes.
5

Discard any that do not open.
6

Season with salt and pepper.
7

Bring a large pot of salted water to a boil.
8

Add the pasta and cook until al dente, 3 to 4 minutes.
9

Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes.
10

Garnish with parsley sprigs, and serve immediately.