How to make it

  • SauteĆ© Garlic in EVOO in a Medium-Large Pot over medium heat until golden brown, quickly add crushed red pepper and parsley and immediately add clam juice to stop the cooking process.
  • Next add Littleneck Clams, turn heat to high and cover.
  • While the clams are steaming, drop the Linguine into boiling salted water, and cook until al dente (approximately 7-8 minutes).
  • Drain and reserve pasta.
  • Add the cooked and reserved Linguine to the clam sauce and finish the cooking process (approximately 1 Minute).
  • Plate and serve, garnish with remaining chopped parsley.

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