LINGUINE VONGOLE

LINGUINE VONGOLE image

Number Of Ingredients 9

1/3 c olive oil
3 cloves sliced garlic
2 1/4 lb littleneck clams, cleaned
1/3 c dry white wine
1 lb linguine, cooked to al dente, 1/2 c cooking water reserved
2 T finely chopped parsley
salt and pepper to taste
3 T unsalted butter
crusty Italian bread for serving

Steps:

Heat oil in large skillet over med heat. Add garlic and cook, until fragrant, about 1 minute. Add clams, wine and chile flakes if desired, cover immediately and cook, shaking pan occasionally, until clams open, about 8-10 minutes. Transfer clams to cutting board, letting them drain back into the skillet as you remove them. Remove meat from shells, roughly chop and return to skillet. Add cooked pasta, reserved pasta water, parsley and salt and pepper and toss until pasta is heated through, about 2 minutes. Add butter and toss until melted. Serve immediately with bread.