Add garlic and crushed red pepper and stir until fragrant and golden 1 to 2 minutes. Cook for 10 minutes. In a large skillet saute the garlic in the olive oil. Serve lemon wedges alongside if. By this point your linguine should be just shy of the al dente stage still a little chewy.

Cook and toss until the pasta is coated with the sauce. 1 cup white wine. Meanwhile shuck the clams. Lemon pepper linguine is especially tasty. Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce.

1 cup clam juice or chicken stock. 5 dozen littleneck clams scrubbed under cold running water. Canned clams provide great flavor and are so easy to use. Meanwhile heat extra virgin olive oil in a large pot over medium high heat. 1 4 cup chopped.

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When all the clams are out increase heat to high and add 1 2 cup of the parsley. When the linguine is al dente and the sauce is reduced add the pasta directly to the sauce. Stir in half the parsley. No shucking and no sacrificing flavor. Linguine with white clam sauce is a perfect meal for any weeknight and so easy for a dinner party.

Try it over any kind of pasta. 1 cup dry white wine. Cook stirring occasionally until onion is soft 5 to 7 minutes. 1 pound linguini slightly undercooked about 6 to 7 minutes. Cook until liquid is reduced by half.

The canned clams make this clam sauce so easy without sacrificing flavor and they are very affordable. Use some long tongs these silicone tipped tongs work great because they grip the pasta and transfer the linguine directly from the pot to the pan with the white clam sauce to simmer for a few minutes until the pasta finishes cooking don t worry about draining and rinsing the pasta the starch. Add the liquid from the clams parsley white wine basil and salt and stir well. This is an easy inexpensive white clam sauce. Serve pasta topped with a drizzle of olive oil if desired and the remaining parsley.

While pasta cooks heat oil over medium in a dutch oven or 5 quart heavy pot with a lid. Add onion garlic and red pepper flakes. 9 cloves garlic smashed. Extend the sauce for larger portions by adding in one half cup of chicken broth. If needed add 1 4 cup reserved pasta water.

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If needed add 1 4 cup reserved pasta water. While pasta cooks heat oil over medium in a dutch oven or 5 quart heavy pot with a lid. The canned clams make this clam sauce so easy without sacrificing flavor and they are very affordable. Try it over any kind of pasta. When all the clams are out increase heat to high and add 1 2 cup of the parsley.

Extend the sauce for larger portions by adding in one half cup of chicken broth. 1 cup clam juice or chicken stock. Cook and toss until the pasta is coated with the sauce. Add garlic and crushed red pepper and stir until fragrant and golden 1 to 2 minutes.