Linguine with Clam Sauce Recipe

Name: Linguine with Clam Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound linguine; 1/2 cup plus 1 tablespoon olive oil; 6 cloves garlic, finely chopped; 1/4 cup dry white wine; 18 littleneck or chowder clams; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh Italian, flat leafed parsley

Ingredients

1 pound linguine
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, finely chopped
1/4 cup dry white wine
18 littleneck or chowder clams
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh Italian, flat leafed parsley

PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD 4 servings

Instructions

Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat.
Add the garlic and cook until softened, about 2 minutes.
Add the wine and allow it to cook away slightly, about 1 minute.
Add the clams and their juice, and season with salt and pepper.
Cook until the broth froths to a level of 1 to 2 inches.
Remove from the heat.
Stir in the parsley.
Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil.
Distribute evenly among six dinner plates.
Top with equal portions of the sauce, and serve immediately.