Ingredients

The following ingredients have 4 Servings
  • 1 lb linguine
  • 1 tablespoon olive oil
  • 3 cloves garlic (finely minced)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup white wine
  • 1 cup clam stock
  • 1/4 teaspoon red chili flakes or red chile paste (add more if you really like kick)
  • 3-4 lbs Littleneck or Manila clams ((choose amount depending on how much you love clams!) )
  • 2 tablespoons butter
  • 1/2 cup Italian flat-leaf parsley (chopped)

Instruction

  • Bring a large pot of water to a boil. Season with Kosher salt and cook linguine until just al dente. Drain and set aside.
  • In a large sauce pan, heat olive oil over medium-low heat. Add the garlic, salt and pepper, and sauce for about 1 to 2 minutes, or until the garlic starts to turn golden.
  • Add wine, clam stock, and chili flakes/paste and allow the liquid to reduce for about three minutes.
  • Add clams to the pan, cover and let cook for about 8-10 minutes, or until the clams open up. Discard any unopened clams.
  • Stir in the butter and parsley. Add linguine to the pan and toss.