Steamed Clams with Linguini
(Vongole al Vapore con Linguini)
Ingredients:
1 pound linguine
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper
Directions:
Cook linguine in pot of boiling salted water until 'al dente'; drain.
Cook clams in large pot with parsley, garlic, olive oil, and red pepper.
Let cook until clams open, about 10-12 minutes.
Divide pasta among bowls.
Top with clam mixture and juices, discarding any clams that do not open; serve. Serves 6.