"This is a classic Italian American dish, but it's also a dish we eat in Italy every summer. It's so fresh and simple that we had to put it on our menu. But you absolutely have to use fresh clams." -Marion Scotto Use the larger amount of red pepper for a zestier dish.
1/4 cup olive oil, divided
2 garlic cloves, minced
1/3 cup clam juice
1/4 cup chopped fresh flat-leaf parsley
1/2 to 3/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 dozen littleneck clams
8 cups hot cooked linguine (about 1 pound uncooked pasta)
How to Make It
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients (clam juice through clams). Cover and cook 10 minutes or until clams open.
Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss well.