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Sauteed Clams with Pasta

1 dozen littlenecks
1/3 cup olive oil
2 cloves garlic, peeled and crushed
1 dried hot red pepper
1/2 cup dry white wine
1/2 cup minced fresh parsley
1 tsp. minced garlic
Salt and pepper
2/3 lb. linguine

Bring a large pot of water to a boil.
Wash and scrub the clams well, then dry them.
Heat the olive oil in a 10-inch skillet over medium-high heat.
Add the crushed garlic and hot pepper; cook, stirring occasionally, until the garlic is lightly browned.
Add the clams, one or two at a time, stir briefly, and cover.
Put the pasta in the boiling water and cook according to the package directions.
Check the clams every minute or two.
When the first one opens, remove the cover and add the wine.
Continue to cook over medium-high heat, shaking the pan occasionally.
When most of the clams are open, add the parsley, minced garlic, salt and pepper.
Drain the pasta when it is done and place in a warm bowl.
Top with the clams and sauce.
Serve the clams on the side of each plate.
If any remain closed, open them with a knife.
Serves 2.

Coastal Fisherman Merch
CF Merch



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