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garlic red chile pepper olive oil shell clams clam juice white wine salt linguine fresh Italian parsley
Viewed: 60 - Published at: 5 years agoIngredients
- 2 large cloves garlic, finely chopped
- 1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
- 1/3 cup olive oil
- 3 pounds small hard shell clams
- 1 cup clam juice
- 1 cup dry white wine
- Salt
- 1 pound spaghetti or linguine
- 1 cup fresh Italian parsley leaves, finely chopped
Method
- In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
- Add the clams, clam juice and wine.
- Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
- While the clams are simmering, bring a large pot of salted water to a boil.
- Add the pasta and cook, stirring frequently, until al dente.
- Drain the pasta and transfer to a large bowl.
- Add the clam sauce and parsley and toss well.
- Serve immediately.
