Linguine With Garlicky Clams

Recipe Ingredients

		Salt - for the pasta water
3/4 lb	340g / 11oz	Linguine
2 teaspoons	10ml	Garlic paste
		(or 1 clove fresh garlic)
2		Minced or chopped clams - (6 1/2 oz ea)
1/2 cup	20g / 0.7oz	Fresh parsley leaves - (packed) - (optional)
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Dry white wine or chicken broth
1/2 teaspoon	2.5ml	Dried red pepper flakes
		(or 1/8 tspn cayenne pepper)

Recipe Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes or follow package directions.

Meanwhile, if you are using fresh garlic, peel and mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and mince it.

About 3 minutes before the pasta is done, heat oil in a skillet over medium-high heat. Add the garlic and cook until you get a whiff of its aroma, about 30 seconds. Stir in the clams and cook until they are heated through, about 1 minute. Add the white wine and simmer until some has evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add 1/2 cup of the pasta cooking water (this will create a more fluid sauce), and remove the skillet from heat. Drain the pasta in a colander and then return to the pot, off the heat. Add the clam sauce, and the parsley, if you are using it, mix thoroughly. Serve immediately.

This recipe yields 3 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6501 broadcast 05-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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