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Quick Clam Linguine

Source of Recipe


The Seattle Times






List of Ingredients



• 2 (6-1/2-ounce) cans chopped clams
  
• Pinch red pepper flakes
  
• 4 Tbsp olive oil
  
• 2 medium cloves garlic, peeled and minced
  
• 1/4 tsp salt
  
• 1/4 cup finely chopped parsley
  
• 8 ounces linguine, cooked according to package directions
  
• 1/3 cup freshly grated Parmesan cheese
  
• Freshly ground black pepper to taste
  






Instructions



1. Reserving broth, drain the clams and set aside. Pour the broth into a small saucepan and simmer with the red pepper flakes for 5 minutes. Set aside.
   
   
2. Heat the olive oil over medium heat in a large skillet. Add the garlic and sauté for 2 minutes. Add the clam broth, the clams and salt; simmer for 5 minutes. Stir in the parsley.
   
   
3. Drain the pasta and put into the pan with the clam sauce; stir to coat. Add the Parmesan and several grindings of pepper. Stir for about 1 minute, until the cheese melts and thickens the sauce. Serve immediately.
   
   Makes 2 to 4 servings.