Linguine with Clam Sauce

Linguine with Clam Sauce
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ cup olive oil, divided
  • ¼ teaspoon freshly ground black pepper
  • 3 dozen littleneck clams
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)
  • ½ to 3/4 teaspoon crushed red pepper
  • 1/3 cup clam juice
  • ¼ cup chopped fresh flat-leaf parsley
  • + 2 more ingredients
    • 2 garlic cloves, minced
    • ½ teaspoon salt

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 (clam juice through clams). Cover and cook 10 minutes or until clams open. Place pasta in a large bowl. Add 2 tablespoons oil; tos...

View full recipe at My Recipes

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Variations on Linguine with Clam Sauce

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