I saw this recipe in last week's Publix sales paper. While buying groceries, there was a nice woman preparing this dish and providing samples. Sweet Harold and I made the immediate decision we wanted this for dinner one night this week. This is another perfect weeknight meal. It was ready in 30 minutes! I used canned clams. Your choice to use either clams in the shell or out of the shell.
16 oz. linguine pasta
10 cloves fresh garlic, finely chopped
1/4 bunch fresh Italian parsley, finely chopped
1/3 cup extra virgin olive oil
1/2 t. crushed red pepper flakes
1 t. kosher salt
3/4 cup dry white wine (or clam juice)
36 fresh littleneck clams (or 12 - 16 oz. chopped shelled clams)
1/4 cup grated Parmesan cheese
Bring water to boil for pasta, then cook linguine following package instructions. Chop garlic and parsley.
Preheat large saute pan on medium heat 2 - 3 minutes. Place oil and garlic in pan; cook 2 - 3 minutes, stirring occasionally, or until softened, but not browned. Add red pepper and salt; cook 30 more seconds, then pour in the wine or clam juice.
Increase heat to high and add clams; cover and cook 5 - 6 minutes, shaking the pan periodically until all the clams are opened. (Discard any clams that haven't opened).
Drain pasta; add to pan and toss to combine. Top with parsley and Parmesan, if desired; serve immediately.
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