Ingredients:

  • 1 pound (450g) linguine pasta
  • 4 tablespoons (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup (120ml) dry white wine
  • 2 (10-ounce/280g) cans chopped clams, undrained
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) chopped fresh parsley
  • 2 tablespoons (30ml) butter
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat. Add the garlic and red pepper flakes, and sauté until fragrant (about 1 minute). Be careful not to burn the garlic!
  3. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half (about 3-5 minutes).
  4. Add the clams (with their juices, if using canned). Cover the skillet and simmer until the clams open (about 5-7 minutes for canned, longer for fresh). Discard any clams that do not open.
  5. Stir in the heavy cream and butter. Bring to a gentle simmer and cook for 2-3 minutes, until the sauce slightly thickens.
  6. Add the drained pasta to the skillet with the clam sauce. Toss to coat. Add a little of the reserved pasta water if the sauce is too thick.
  7. Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately.