Linguine With Peppery White Clam Sauce

Linguine With Peppery White Clam Sauce


1. Heat the oil in a medium skillet over low heat; stir in garlic. Saute over low for 2 minutes (do not brown); add the red pepper; saute 1 minute.

2. Add the clams with their juice; simmer, uncovered for 10 minutes.

3. Meanwhile, cook the linguini in plenty of boiling salted water until al dente, about 6 minutes.

4. Drain, reserving 1/4 cup cooking liquid.

5. Toss the linguine with the clam sauce, pasta cooking liquid, lemon juice and parsley.

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Nutrition

Ingredients