Ingredients
- 1 pound dry linguine pasta
- 6 pounds clams (little neck clams, scrubbed)
- 1/2 cup chopped parsley
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon dried crushed red pepper
How to Make
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Step 1: Cook pasta in a pot of boiling salted water until tender but still firm to the bite; drain.
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Step 2: 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.
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Step 3: Divide pasta among bowls and top with seafood mixture and juice, discarding any clams that do not open.
We hope you enjoy this recipe!
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