Sarasota's Linguini with a Red Clam Sauce

Step 1: Pasta ... I prefer to use linguini, but spaghetti or even a thin spaghetti is fine. Cook the pasta in salted water according to package directions, drain and set to the side to keep warm. The sauce doesn't take long to make, so by the time your pasta is done - the sauce is.

Step 2: Sauce ... To a large saute pan (you will adding the pasta to the sauce, so make sure the pan is large enough), add the olive oil and bring to medium - medium high heat. Add the garlic and red pepper flakes and cook 1-2 minutes continuing to stir so the garlic browns, but doesn't burn. Reduce the heat to medium and add the white wine, clam juice, tomatoes and dry Italian seasoning. Simmer 5 minutes on medium heat. Note: If you can only find plain diced tomatoes vs Italian style diced tomatoes, add a bit more Italian seasoning.

Step 3: Finish ... Add in the clams, basil, parsley and toss in the pasta. Mix well to combine, season with salt and pepper and cook just a minute until the pasta is warmed back up and the clams are heated through.

Step 4: Serve ... Ladle into a bowl so you get plenty of sauce; garnish with parmesan, and serve with crusty bread or rolls. ENJOY!