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Ingredients
1 pound of linguini pasta
1 or 2 cans of chopped clams with the juice
2 garlic cloves chopped or minced
3 Tablespoons extra virgin olive oil
salt
1 1/2 teaspoons dried parsley - or 2 Tablespoons fresh parsley (optional)
red pepper flakes (optional)
Romano or Parmesan Cheese
Instructions
1. Bring a large pot of water to a boil, and add in your linguini.
2. Stir to prevent clumping.
3. Meanwhile as water is coming to a boil, in a large sauce pan heat
the olive oil over low/medium heat.
4. Add in the garlic and red pepper flakes (if you are using the pepper
flakes) and simmer for 3 minutes - do not let it burn!
5. Add in the clams and their juices. Stir.
6. Add a dash of salt and simmer for 15 to 20 minutes.
7. Add in the parsley (if desired) the last 5 to 8 minutes.
8. Drain the pasta (reserving some to add to sauce if pasta is too dry)
when ready, and mix together with the sauce.
9. Top with grated cheese and enjoy!
TIP #1: You can serve the red pepper flakes seperately
because this will change the flavor. Therefore, I suggest having it
on the table unless you know you want to cook with it.
TIP #2: If you do not have parsley, do not worry about
it. This is a recipe which will still taste good.
Tip #3: Serve with salad, fresh bread and even antipasto.
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