Linguine With Cherrystone White Clam Sauce
By: Batya
Published: Tuesday, May 31, 2011 - 9:34pm

Ingredients




18 cherrystone clams in shells
1/4 teaspoon crushed red pepper
6 tablespoons olive oil
Milled black pepper
3 garlic cloves
of basil
4 tablespoons chopped parsley
1 pound Linguine

Preparation

1 Using a stiff brush, scrub the clams well, rinse under cold running water. 2 Heat the oil in a pan large enough to hold all clams.  Brown the garlic in it, then discard the garlic. 3 Place clams, parsley, red and black pepper and basil in the pan. Cover and simmer 10 minutes. 4 Uncover, tip clam shells to pour their juice into the pan and simmer uncovered 5 minutes longer. 5 Cook linguine al dente. 6 Remove clams in their shells from pan. 7 Pour liquid over linguine in bowl.  Toss gently. 8 Top with clams.