1 lb. linguine

12 T EVOO, divided

4 cloves garlic, thinly sliced

2 lb. littleneck clams, scrubbed

1 T red pepper flakes

1 C dry white wine

1 (14 oz.) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped

1/2 C plus 2 T fresh flat-leaf parsley, coarsely chopped.  Cook linguine according to directions, in salt water.

Meanwhile, in large saute pan over med. heat, saute garlic in 6 T olive oil.

For about 30 sec., add clams and 1 T red pepper flakes and saute 1 min.  Add wine, tomatoes and juice and 1/2

C parsley and simmer, uncovered, just until clams open, 7 to 8 min.  Reserve 1/2 C cooking water, then drain linguine and add to pan.  Simmer, tossing occasionally, until linguine is tender, about 1 min.  If necessary, add some reserved cooking water to keep moist.  Remove from heat.  Add remaining 2 T parsley,  and EVOO, tossing to coat.  Transfer to serving dish and serve immediately. (Garnish with chopped parsley. Serve w/garlic bread.. Shredded cheese if desired.

I know you are not suppose to put cheese on seafood!  But I love  shredded parmesan cheese on top of this dish! Throw away unopened clams.                        (serves 4)

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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