White Clam Sauce with Linguine

Ingredients

• 1 (12-ounce) package linguine
• 1/4 cup good quality olive oil
• 4 cloves garlic, minced
• 3 (8-ounce) cans minced clams, juice drained and reserved
• 1 cup dry white wine
• 1 tsp salt
• 1/2 cup chopped parsley, plus more for garnish
• Crushed red pepper flakes, for garnish (optional)

Instructions

1. Fill a large pot with salted water. Add linguine and cook until pasta is al dente. Drain pasta water and set noodles aside.
2. In a large skillet over medium-high heat, warm olive oil until hot and shimmering. Add garlic and sauté until just fragrant.
3. Add reserved liquid from cans of clams, white wine, and salt. Stir well and bring liquid to a boil, then reduce heat to medium and cook 10 minutes or until liquid has reduced approximately 50%.
4. Add minced clams and chopped parsley to skillet. Stir until clams are heated through, then reduce heat to low.
5. Add cooked linguine to skillet. Toss pasta in sauce over low heat until noodles have absorbed some (not all) sauce. Plate pasta and clam sauce, garnish with additional parsley and crushed red pepper flakes if desired, and serve immediately.