Linguini with Clam SAUCE
2-3 dozen clams
extra virgin olive oil
3-4 cloves garlic
crushed red pepper
1 lb linguine
fresh chopped parsley
salt and pepper to taste
grated parmigiano or pecorino romano cheese
Coat large saute pan with olive oil. Add garlic and cook until fragrant. Add clams, wine, parsley, and water, if needed. Cover and cook until clams open.
While clams are cooking, cook pasta until "al dente."
Once clams open, remove clam meat from shells - return clam meat to pan and discard the shells. Add salt and pepper to taste. Add pasta to clam sauce, toss to combine. Serve with grated cheese and crusty Italian bread.