- 2 dozen clams shucked and diced, reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid)
- 5 cups water
- 1 pound linguine, preferably fresh
- 1/3 cup olive oil
- 1 tablespoon minced garlic
- 1/3 cup dry white wine
- 1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper
- 4 tablespoons unsalted butter
- 3 tablespoons minced parsley
- Salt and freshly ground pepper to taste
In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.
Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.