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Easy No-Measuring Linguine with Clams Recipe

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This recipe for Easy No-Measuring Linguine with Clams, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ahn Family

Category:
Category:

Ingredients:  
Ingredients:  
fresh littleneck clams (Make sure they are all closed before cooking to ensure they are alive.)
dry white wine
olive oil
chopped garlic
parsley (fresh if possible, but dried works too)
salt and pepper
red pepper flakes
linguine (imported Italian brands preferable)

About 1˝ to 2 dozen clams and a package of pasta will serve four (4 to 5 clams each).

Optional: Bread (if you want to dip into the sauce)

Directions:
Directions:
Wash and scrub the clams in cold water. You can also soak the clams in cold salted water for a few hours to help get rid of any sand. The clams will spit the sand out.
In a large pot, heat olive oil and add the closed clams, add some salt and pepper (to taste) and add garlic and sauté for a few minutes until some clams start to open.Then add dry white wine to cover the clams, red pepper flakes for desired level of heat or spice, and cover the pot and cook until all the clams open up, usually 10 to 20 minutes on medium to high heat. Discard any clams that do not open up even when you cook them longer.
Meanwhile, cook the linguine according to package directions in salted boiling water with a little olive oil. Drain the pasta and add to serving bowls. Add chopped parsley to the clam sauce during the last few minutes of cooking and spoon over the linguine and serve.

Personal Notes:
Personal Notes:
If you like heat and some spice, add more garlic (about 4 to 5 cloves) and about a 1 Tbsp. crushed red pepper flakes when cooking, with additional amounts of pepper to meet individual tastes at serving.

 

 

 

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