Serves: 4
Ingredients:
- 1 pound linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon The Spice Way Red Pepper Flakes, plus more to taste
- 2 cans (10 ounces each) chopped clams with their juice
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and The Spice Way Black Pepper to taste
Preparation:
1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook about 30 seconds, just until fragrant. Add the white wine and the clam juice from the cans and simmer 2 to 3 minutes.
3. Stir in the clams and butter and cook just until the clams are heated through. Add the drained linguine, parsley, and a splash of pasta water as needed, tossing until the pasta is glossy and lightly sauced.
4. Finish with the lemon juice and season lightly with salt and black pepper. Serve immediately.
