Linguine with White Clam Sauce

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Ingredients

½ pound linguine
2 dozen littleneck clams
4 garlic cloves, smashed
¼ cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes
½ cup dry white wine
1 cup clam juice or chicken broth
+ 1 more ingredients
- 3 tablespoons chopped fresh parsley

Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander. Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littlen...

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