Linguine with Clam Sauce
1/2 pound linguine , reserve 1 cup cooking water
1/2 cup olive oil
6 garlic cloves minced
15 Littleneck clams
tbsp of flat leaf Italian parsley, chopped
1 tablespoon unsalted butter
Freshly ground black pepper, to taste; salt to taste
linguine according to package directions, in well-salted water. When cooked to al dente, drain, reserving 1 cup of water.Rinse in
cold water to stop the cooking. Reserve
2. Meanwhile, heat olive oil in large pan. Add garlic, and cook until garlic begins to turn
golden. Take care not to burn the garlic!
3. Add clams, reserved pasta water, and parsley to pan. Bring to a low boil, then cover.
After a few minutes, remove cover and check clams. When they have begun to open up, let cook with cover off, tossing occasionally.
When all clams have opened, add butter. Stir to incorporate into sauce.
6. Add pasta to pan, toss, and serve immediately.