Spicy Linguine with Clams

By mrslopes

Ingredients

• 12 ounces linguine
• 1/3 cup olive oil
• 4 cloves garlic, thinly sliced
• 1 chili pepper (such as serrano or jalapeño), thinly sliced
• 3/4 cup dry white wine
• 20 littleneck clams, scrubbed
• kosher salt and black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1.Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
2.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and chili and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook for 1 minute. Add the clams, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, covered, until the clams open, 6 to 8 minutes. (Discard any clams that remain closed.)
3.Add the clam mixture, ½ cup of the reserved cooking water, and ¼ teaspoon salt to the pasta and cook over medium heat, tossing gently, until the sauce is heated through, 1 to 2 minutes (add more cooking water if the pasta seems dry). Serve sprinkled with the parsley.