We revisited this old favorite and it reminded me that I really do need to add this to the rotation. Linguine with Clams is so quick, and so satisfying, it's the perfect weeknight meal. The best part? It's a dish the whole family loves.
LINGUINE WITH CLAMS
Bring a large pot of water to a boil. Season with Kosher salt and cook linguine until just
al dente. Drain and set aside. In a large sautÃ© pan, heat olive oil over medium-low heat. Add the garlic, salt and pepper, and sautÃ© for about 1 to 2 minutes, or until the garlic starts to turn golden. Add wine, clam stock, and chili flakes/paste and allow the liquid to reduce for about three minutes. Add clams to the pan, cover and let cook for about 8-10 minutes, or until the clams open up. Discard any unopened clams. Stir in the butter and parsley. Add linguine to the pan and toss.