Linguine with Clam Sauce

Linguine tossed with fresh clams, garlic, white wine, and olive oil for a fast bistro-style dinner.

Ingredients

• 1 pound linguine
• 1/3 cup olive oil
• 6 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 36 littleneck clams, scrubbed (or 2 cans chopped clams with juice)
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil and cook the linguine until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1 minute until fragrant but not browned.
3. Add the white wine and bring to a boil, then add the clams, cover, and steam for 5 to 7 minutes until they open (discard any that don’t).
4. Drain the pasta and add it to the skillet with the clams and their juices. Toss over high heat for 1 minute.
5. Add the parsley, salt, and pepper, toss again, and serve in warm bowls.

Notes

Adapted from Jacques Pepin’s linguine with clam sauce.