Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"This is a classic Italian-American dish, but it's also a dish we east in Italy every summer. It's so fresh and simple. But you absolutely have to use fresh clams." - Marion Scotto Use the larger amount of red pepper for a zestier dish.
Ingredients[]
- 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 1/3 cup clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 to 3/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 dozen littleneck clams
- 8 cups hot cooked linguine (about 1 pound uncooked pasta)
Directions[]
- Heat 2 tablespoons oil in a large skillet over medium heat.
- Add garlic; cook 3 minutes or until golden, stirring frequently.
- Stir in clam juice and next 5 ingredients.
- Cover and cook 10 minutes or until clams open.
- Discard any unopened clams.
- Place pasta in a large bowl.
- Add 2 tablespoons oil; toss well to coat.
- Add clam mixture to pasta; toss well.
Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and about 6 clams)