Linguine with Clams

By kristentirrell

Ingredients

• 12 ounces linguine
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• Pinch of crushed red pepper flakes, optional
• 1/2 cup vegetable broth, or more, as needed
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds littleneck clams, cleaned
• 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.

Stir in pasta and additional vegetable broth, as needed.