LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE

Linguini with Clams and Garlic Butter Sauce image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 18

14 ounces dried linguine
12 littleneck clams, steamed
2 ounces crushed garlic
6 ounces garlic butter plus extra for bread, recipe follows
1/4 cup white wine
2 lemon wedges, juiced, plus 1 wedge, for garnish
1/2 ciabatta bread, toasted
1-ounce shredded Parmesan
Pinch minced fresh parsley leaves
1/2 teaspoon red pepper flakes
Melted unsalted butter
Lemon juice
Minced fresh garlic
Garlic powder
Onion powder
Crushed red pepper
White wine
Parsley

Steps:

Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
In a small bowl, combine all ingredients, to taste.