INGREDIENTS
12 ounces linguine
3 tablespoons unsalted butter
3 cloves garlic, minced
Pinch of crushed red pepper flakes, optional
1/2 cup vegetable broth, or more, as needed
Kosher salt and freshly ground black pepper, to taste
2 pounds littleneck clams, cleaned
2 tablespoons chopped fresh parsley leaves
DIRECTIONS
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
Stir in pasta and additional vegetable broth, as needed.
Serve immediately. Garnish with parsley if desired.
