Linguine with Clams

Name: Linguine with Clams
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 1/4 cup extra virgin olive oil; 2 cloves garlic, thinly sliced; 3/4 cup dry white wine (such as Sauvignon Blanc); 3 pounds Manila clams or other small clams, cleaned and scrubbed; Salt and freshly ground black pepper; 1 pound fresh linguine; 2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish; 2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

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Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 6 servings

Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 6 servings

Ingredients

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1/4 cup extra virgin olive oil

2 cloves garlic, thinly sliced

3/4 cup dry white wine (such as Sauvignon Blanc)

3 pounds Manila clams or other small clams, cleaned and scrubbed

Salt and freshly ground black pepper

1 pound fresh linguine

2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish

2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

Directions

Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.