Linguine and Clams

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Linguine and Clams

INGREDIENTS:

• 300g/10.5oz linguine

• Olive oil

• 30g (6-8 cloves) sliced garlic

• 2g (1t) chili flakes

• 300g (1 1/4c) dry white wine

• 2 (185g) cans cooked clams

• Fresh parsley, chopped

• 115g (1 stick) butter Salt

INSTRUCTIONS:

1. Cook linguine in a large pot of well salted boiling water until al dente, about 7-8 minutes. Reserve some pasta water and drain the linguine.

2. In a large non-stick pan, heat olive oil and sauté sliced garlic over medium heat for 2 minutes until softened. Add chili flakes and fry for another minute.

3. Add wine, simmer until reduced by half.

4. Strain the clam juice from the cans of cooked clams (2 cans, 185g each) into the pan (reserve clam meat for later). Simmer for 2 minutes to reduce liquid by half.

5. Add the cooked linguine to the pan along with reserved clams, chopped parsley, and butter. Toss well to coat the pasta in the sauce.

6. Serve and top with additional parsley and a drizzle of olive oil.