Clam linguine

It's been quite a week. I'm just glad that it's over.

Clam Linguine. If you have clams on hand (canned or fresh), it's a pretty easy recipe. 

clams, olive oil, garlic, white wine and parsley

who doesn't love sprinkles

Clam Linguine 

1 pound of pasta 

1/4 cup of olive oil 

3 to 4 Tablespoons of garlic, finely chopped 

1/2 cup of white wine 

1/4 cup water 

3 Tablespoons chopped parsley 

either 2-6.5 ounces cans of clams in clam juice (drain the clams and save the clam juice)or 2 lb small cockles (5 to 6 dozen), scrubbed well 

salt and pepper to taste

optional: 1/2 teaspoon of red pepper flakes and a pat of butter

1. Heat olive oil & butter on medium heat and add the garlic. Cook the garlic until soft.  Then add the red pepper if you are using them.  

2. Add the water, wine, and the clam juice (if using canned clams). Increase the heat (do not cover the pot) and stir occasionally until sauce is a bit reduced. About 3 minutes.  Add the clams. If you aren't using canned clams then toss in the 2 lbs of clams and cover the pot with a lid.  Shake the pan occasionally until all the clams open, about 5 to 6 minutes. 

3. Add the drained pasta to the clam sauce. Add the parsley.  Season with salt to pepper to taste.