The absolute BEST recipe I've ever cooked so far!

Linguini with white wine clam sauce

1 lb uncooked linguini
1 tbsp olive oil
2 medium cloves of garlic, finely minced
1/8 tsp crushed red pepper flakes (you could make this optional if you don't like spicy)
1/4 c. parsley, fresh, finely minced
2 tsp basil, fresh, finely minced
13 oz. canned clams, drained, liquid reserved, chopped or minced
1/4 c. white wine (I found that Behringer Pinot Grigio was a good wine to use and to also have a glass with the meal)
1/2 tsp table salt
1/4 tsp black pepper

Cook linguini as directed (al dente)

In another large pot, gently heat the oil over medium-low heat. Add garlic and red pepper flakes; cook, stirring, for about 15-20 seconds, without allowing the garlic to burn. Add parsley and basil; cook, stirring, until coated and incorporated, about 30-45 seconds more.

Add reserved clam juice and white wine. Bring to a boil; boil uncovered for about 1 minute. Reduce heat to low and simmer gently until liquid begins to reduce, about 5 minutes.

Add clams and simmer until just heated, about 30-60 seconds. Add linguini and toss until it's well coated. Serve immediately. Yields about 1 1/3 cups per serving.

*If you don't have/want white wine, just substitute 1/4 c. of bottled clam juice instead.


IT IS SOOOO GOOD! I've had it twice already for dinner and I love it every time, so this recipe goes highly recommended! Oh, and one more thing, feel free to add another can of clams because just one can doesn't seem like enough. This meal tastes light and fresh--not too heavy of a pasta meal!