Bada0Bing

3 pounds clams

¼ cup water
6 garlic cloves, lightly crushed
2 tbls chopped parsley
1 pinch of crushed red pepper
½ cup olive oil
1 pound linguine
salt

Scrub clams well under running water
Place clams in a large pot of water
Cover the pot and turn heat to medium-high
Cook just until clams begin to open-you should hear a popping sound
Transfer opened clams to a bowl and continue cooking remaining clams
Discard any that refuse to open
Set the pot aside
Working over a small bowl to catch the juices, scrape the clams from the shells, placing them in another bowl
Pour all the liquid from the pot into the bowl with the juices
In a 12-inch skillet, cook the garlic, parsley, and pepper in the oil over medium heat until garlic is golden
Add about two-thirds of the clam juices and cook until the liquid is reduced by half
Remove and discard the garlic
Stir in the remaining juices and the clams and cook 1 minute more
Meanwhile, bring at least 4 quarts of water to a boil in a large pot
Add linguine and salt to taste
Cook, stirring frequently, until the linguine is tender yet still firm to the bite
Drain the pasta
Toss the pasta with the sauce over high heat for 1 minute

Great little pasta for the seafood lovers.

DeAnna

Hey, you're missing the white wine in that recipe!! That takes it over the top...yum.

And if you want to save time, clams in a can are perfectly acceptable (therefore you can eliminate the water).

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marathon_mom

You trying to kill me or what? Posting one of my faves while I'm on a diet. have you no shame!

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Bada0Bing

Interesting, I'll have to ponder the wine. You can't sub in canned clams! Buying and cooking a big bunch of clams is half the fun!