The taste of clams in this pasta is so rich and delicious!

Ingredients

* 3 lbs. sm. hard-shell clams, well-scrubbed
* 1/3 C. olive oil
* 4 garlic cloves, finely chopped
* 2 Tbs. chopped parsley
* crushed red pepper
* 1 lb. linguine
* salt

Directions

Put the clams in a large pot with 1/4 c. water over medium-high heat. Cover the pot and cook until liquid is boiling and clams start to open. Remove the clams with a spoon and transfer to a bowl. Continue cooking the unopened clams. Discard any that won't open. Reserve clam juices.

Working over a small bowl to catch juices, scrape clams for the shells. Put them in another bowl. Pour all of the liquid from the pot into the bowl with the juices. Pass the liquid through a strainer lined with cheesecloth. Pour the oil into a large skillet to hold the cooked pasta. Add garlic, parsley and crushed red pepper to taste. Cook over medium heat until garlic is golden, 2 minutes. Add clam juices. Cook until liquid is reduced by half. Stir in the clams. Cook for another minute.

Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then the linguine. Push the linguine down so that it is covered by the water completely. Stir. Cook until linguine is al dente, then drain the pasta. Transfer pasta to the skillet with the sauce then toss well over high heat. Serve.

Serves 4-6.

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