Linguini with Clams

Classic for a reason, this never fails to disappoint.

1/2 lb. linguini
1 garlic clove
2 tbs. olive oil
1/2 tsp. dried chili flakes
1/3 cup dry white wine or vermouth
1 large can whole or chopped clams, drained
1-2 tbs. chopped fresh parsley, to serve
grated Parmesan cheese, to serve

Cook the linguini according to the package directions. Keep out a cup of water, then drain.

Meanwhile, in a skillet that will fit the pasta later, cook the garlic in the olive oil for a few minutes, then stir in the chili flakes, the wine or vermouth and the clams. Bubble to heat the clams, then tip in the cooked pasta. Add enough pasta water to make a sauce. Sprinkle with parsley and Parmesan cheese to serve.

Serves 2

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