Prepare linguine according to package directions; drain. Keep warm.
Sauté garlic in hot oil in a large skillet over medium-high heat 1 to 2 minutes. Add clam juice and crushed red pepper; bring to a boil, reduce heat, and simmer 5 minutes. Stir in clams and next 4 ingredients; simmer 3 minutes. Toss with pasta and, if desired, 1 tablespoon butter. Serve immediately.
The optional butter at the end helped the sauce stick to/coat the noodles, so I recommend using it. The hands-down best part of this dish is the broth at the bottom of the bowl, so be sure to serve with plenty of crusty bread for dipping.
This is my husband's favorite dish, and good enough to serve company. Light and flavorful and so easy to make! I use the clam juice in the can as well as that in the bottle, and dried parsley instead of fresh.
It's quick, easy, full of flavor and healthy - what more could you want?
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