A simple, easy dish to make this rainy weekend. Chef Lou's pasta only takes 10 minutes to prepare.

Linguine with White Clam Sauce

 Prep Time: 10 min  

Cook Time: 25 min

Ingredients

• 1 pound dry linguine or spaghetti
• 1/3 cup extra-virgin olive oil
• 3 tablespoons finely chopped garlic
• 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine
• 1/2 cup chicken broth
• 36 little neck clams, or I package of frozen clams (optional)
• 2 cans chopped clams
• 1 jar clam juice
• 1 cup shredded parmesan cheese
• 3 tablespoons finely chopped flat-leaf parsley
• Freshly ground pepper
• ½ teaspoon oregano
• ½ teaspoon basil
• 1 fresh lemon juiced
• 2 tablespoon butter

Directions

Bring a large pot of water to a boil and season generously with salt add two tablespoon of olive oil, Boil the pasta until al dente , tender but still firm.

While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add all ingredients and cook until all the clams are opened, about 6-8 minutes.

Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Add a pinch of pepper to taste. Divide among bowls and serve immediately.

Serve with fresh garlic bread