Linguine with Clam Sauce

We go for this recipe at least once a month and are never disappointed! I usually use a combo of white wine, clam juice, and chicken broth. Also, I get nice frozen whole clam meats at my Asian grocer and switch those in for some or all of the canned clams (though canned baby clams are tasty too!). Finally, I go heavier on the black pepper and add a little crushed red pepper and parmesan cheese to finish the dish. It all comes together in as long as it takes to boil the noodles, and goes great with a salad or some fresh bruschetta. Yummy!

We love this dish. It has such a bright, fresh taste. I always used canned clams and do not add the littleneck clams. It is still really great.

Bit hit with my son - which says a lot! Easy to make too! I added extra garlic. Next time I'll add some hot paper flakes for a little kick.