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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Pasta
Italian
Servings: 2

Ingredients

  • 1 lb. 8 oz. linguini
  • 2 Tbsp. + 2 Tbsp. olive oil
  • 4 Tbsp. breadcrumbs
  • 2 10 oz. cans baby clams
  • 3 garlic cloves, thinly sliced
  • ¼ cup dry white wine
  • ¼ tsp. red chili flakes
  • 4 Tbsp. chopped parsley
  • 1 Tbsp. butter, diced
  • salt and pepper to taste

Instructions 

  • Add pasta to boiling water until al dente (10-12 min).
  • Drain pasta when done and reserve ½ cup of pasta water.
  • Add a tablespoon of olive oil to a small pan and toast breadcrumbs.
  • Drain clams and rinse. Save the clam juice from the can.
  • Add olive oil, garlic, and 3 parsley stems to the saucier and bring heat to medium-low.
  • Cook garlic until aromatic but not starting to brown (about 1 min).
  • Add the clams to the garlic and cook for 1 minute.
  • Pour in the wine and simmer for 2-3 minutes until the alcohol cooks off.
  • Add red pepper flakes.
  • Pour in the clam juice and 2 Tbsp. of fresh parsley.
  • Salt and pepper to taste.
  • Reduce heat and simmer clam juice for 5 minutes.
  • Add the linguine to the saucier with some pasta water.
  • Add the diced butter. Stir and toss pasta until the sauce emulsifies and coats the pasta.
  • Add a portion of the pasta to a plate and top with chopped fresh parsley and toasted breadcrumbs.