Clam Parsley Sauce
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Canned minced clams||13 Ounce (2 Cans, 6 1/2 Ounce Each)|
|Chopped italian parsley||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Freshly ground pepper||To Taste|
In a large saute pan over medium heat, heat the oil and saute the garlic until golden.
Add the red pepper flakes, minced clams, and parsley, and simmer for 3 minutes.
Place the whole clams, water, wine, and garlic clove in a separate pan.
Bring to a simmer over high heat, lower the heat, cover, and steam the clams until they open.
Cook the linguine according to the package directions.
Drain and add to the clam-and-parsley mixture.
Garnish with the whole steamed clams.