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Ingredients
Serves 2-3 1 tablespoon salt
1/2 pound dried
linguine
2 tablespoons unsalted butter
2 tablespoons
olive oil
2 cloves garlic, peeled, chopped
Big pinch red pepper
flakes
1/4 cup dry white wine
2 cans (6.5 ounce)
chopped clams
3/4 cup chopped fresh parsley
Salt
Freshly
ground black pepper
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By Nicki Dwyer •
Prop Styling By Kathy Curotto •
Photography By Eric Johnson •
Art Direction By Marcella Spanogle
Linguine with Clam Sauce
Pack pasta ingredients in a basket with salad greens and wine. Don’t forget to
include the recipe.
1. Bring a large quantity of water to boil in a stockpot. Add salt and
pasta. Cook until al dente.
2. While water is coming to a boil, melt 1
tablespoon butter with olive oil in a large skillet over medium heat. Add
chopped garlic and red pepper flakes. Cook until garlic smells fragrant
and begins to color. Add wine and adjust heat so liquid simmers and reduces by
almost half.
3. Strain clam juice into skillet, reserving clams. Simmer
over medium-low heat for 4 minutes. Stir in clams and parsley. Simmer for
another minute. Stir in the remaining tablespoon of butter. Add salt,
depending on saltiness of clams, and pepper.
4. Drain pasta, toss with
clam sauce. Serve.
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