Linguine with Clams by Clarisse

 Tips from Clarisse             Healthy Tips

½ lb linguine

Olive oil, to coat the skillet

2 medium garlic cloves, finely chopped

Pinch of crushed red pepper

1 dozen little neck clams, scrubbed

¼ cup water

¼ parsley, finely chopped

1. Boil water for pasta.  Once water is boiling, add linguine and cook for 9 minutes (times may vary based on your choice of pasta and preference).
2. At the same time, in a large skillet, heat olive oil.  Once hot, add garlic and red pepper.  Stir until the garlic is lightly browned.
3. Add clams and water to the skillet.  Cover the skillet and let clams simmer over moderate heat until the clams open.  This should take about 8 minutes.   Discard any clams that do not open.
4. Drain the linguine and add it to skillet with clams. Toss the ingredients together using tongs.  Simmer for another minute to allow the pasta to absorb some of the juices. 
5. Add fresh parsley on top, and serve.

Clarisse personalized this recipe she discovered in Food & Wine's Annual Cookbook 2011, click for more from Food & Wine.