Aunt Em’s Linguini with Clam Sauce
- 1 pkg Prince Edward Hard Clams
- ½ lb Linguini
- 2 garlic cloves (chopped)
- 3 tbsp olive oil
- 3 tbsp parsley (chopped)
- 1 pinch red pepper flakes
- 1 small bottle clam juice
- ½ cup white wine
- Parmesan cheese to taste
- Ground black pepper to taste
Bring a large pot of water to a boil. Add salt and linguini, cook until al dente. The linguini will finish cooking in the sauce.
In a large sauté pan over medium heat, add the olive oil, chopped garlic, chopped parsley, and red pepper flakes. Cook for a few minutes until the garlic is soft, but not browned. Add the small bottle of clam juice, package of frozen clams and ½ cup of white wine. Cover to steam until the clams have all opened.
Add the pasta and continue to cook for a few more minutes. Add Parmesan cheese and ground black pepper and mix well.