Linguine with Clams & Tomatoes

What is wrong with me?! I always forget to make garlic bread!

[100% organic & wild]

  • ½ lb linguine
  • 1 lb clams
  • 4 TBS olive oil
  • 2 TBS butter
  • 2 TBS red pepper flakes
  • Half bulb garlic, minced
  • 2 bird’s eye chili peppers
  • ½ cup flat-leaf parsley, finely chopped
  • One 14 oz. can crushed tomatoes, without juices
  • 1 cup dry white wine
  • Salt & pepper to taste

Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm). Save a cup of pasta water.

Heat the oil on medium heat, then melt the butter and sauté the garlic. After 30 seconds, turn heat to high, add in the clams, wine, parsley, tomatoes, pepper flakes, and season generously with salt & pepper.

When the clams open, around 7-8 minutes, add the pasta to the clams and use some pasta water if dry. Cook for 1 minute. Serve immediately.


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