Linguini with White Clam Sauce

First of all . . . Happy 2010! I hope your year is a great one!!!

Last posting was clams - let's continue the trend!! Here is a very simple - but as always - delicious recipe for you to enjoy.

Ingredients:

• 2 cans of baby clams
• 1 dozen fresh clams (cherry stone) optional
  
• 3 cloves of garlic, minced
• 2 cups of white wine
• Red pepper flakes
• Parsley
• Linguini (1 lb.)
• 1/2 stick of butter
  
• Olive oil
• Grated cheese
  

Coat the bottom of a medium pot with olive oil. Add garlic and a pinch of red pepper flakes (a pinch is literally that! a pinch - in this case, maybe 10-12 pepper flakes!) and saute until transparent. Add the juice from the canned clams and white wine - bring to a boil. Lower to a simmer and let cook for about 15-20 minutes.

Add clams, pinch of parsley and return to boil. Lower immediately to a simmer and let cook for another ten minutes or so.

AT THE EXACT SAME TIME:

Cook linguine according to package. Drain and return to pot with 1/2 stick of butter.

When there is approximately 3 minutes pasta cooking time left.

In another small pot - add about a cup of water and fresh clams. Cover and place over high heat - clams should open in less than a minute.

Place pasta in bowls Pasta Bowls - Set of 6 - Made in Italy and generously cover with sauce. Sprinkle liberally with Parmesan and place 4-5 fresh clams as garnish.

Serve hot with garlic bread . . . yum!!! Enjoy - and again . . . happy, happy, happy New Year. The best in 2010.