March 01, 2018
Dinner, Main Dish, Shellfish,
Pasta, Linguine, Easy/Beginner Cooking, Quick Meals, Stove Top, No Eggs, Non-Dairy, Clams, Spicy more
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"substitutions: mussels instead of clams and/or basil instead of parsley.
Recipe source: Bon Appetit (March 2006)"
Cook pasta in a pot of boiling salted water until tender but still firm to the bite; drain.
Meanwhile in a large pot over medium high heat cook clams with the parsley, garlic, olive oil and red pepper flakes until they begin to open.
Divide pasta among bowls and top with seafood mixture and juice, discarding any clams that do not open.
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