- 1/2 pound linguine
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, smashed
- 1/2 teaspoon crushed red pepper flakes
- 2 dozen littleneck clams
- 1/2 cup dry white wine
- 1 cup clam juice or chicken broth
- 3 tablespoons chopped fresh parsley
- calories 431
- fat 17 g
- satfat 3 g
- protein 29 g
- carbohydrate 42 g
- fiber 1 g
- cholesterol 68 mg
- sodium 488 mg
How to Make It
Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander.
Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. (Remove each clam with tongs as it opens and discard those that do not open.) Transfer open clams to each of 4 shallow bowls.
Add linguine to clam cooking liquid and toss well. Transfer pasta to each bowl on top of clams. Sprinkle with chopped fresh parsley right before serving.