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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss well.
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