Grilled Linguine And Clam Sauce Recipes

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LINGUINE WITH CLAM SAUCE

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13



Linguine With Clam Sauce image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

LINGUINE WITH CLAM SAUCE

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8



Linguine with Clam Sauce image

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

LINGUINE WITH CLAM SAUCE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11



Linguine with Clam Sauce image

Steps:

  • Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
  • Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
  • Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

1 pound linguine
1 tablespoon olive oil
2 tablespoons butter
Two 10-ounce cans chopped clams, drained, juice reserved
3 cloves garlic, minced
3/4 cup white wine
Juice of 1/2 lemon, plus lemon slices, for garnish
3/4 cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish

LINGUINE AND CLAM SAUCE

This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.

Provided by Peg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 5

Number Of Ingredients 8



Linguine and Clam Sauce image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
  • Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Nutrition Facts : Calories 624.3 calories, Carbohydrate 70.9 g, Cholesterol 75.6 mg, Fat 24.1 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 184.8 mg, Sugar 3.1 g

1 pound linguini pasta
¼ cup olive oil
¼ cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

CREAMY CLAM LINGUINE

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 17



Creamy Clam Linguine image

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

GRILL-ROASTED CLAM LINGUINE

Provided by Cheryl Alters Jamison

Categories     Fish     Garlic     Pasta     Shellfish     Sauté     Backyard BBQ     Seafood     Clam     Summer     Grill/Barbecue     Noodle     Bon Appétit

Yield Makes 4 (main-course) servings

Number Of Ingredients 12



Grill-Roasted Clam Linguine image

Steps:

  • Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
  • Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
  • Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 1/2 teaspoons finely grated lemon peel, divided
3/4 teaspoon dried crushed red pepper
1 1/3 cups Sauvignon Blanc or other non-oaky white wine
2 1/2 tablespoons fresh lemon juice
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley, divided
Coarse kosher salt
4 dozen small clams (such as littleneck), scrubbed
12 ounces linguine
Lemon wedges (for garnish)

CLAM SAUCE WITH LINGUINE

Make and share this Clam Sauce with Linguine recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11



Clam Sauce with Linguine image

Steps:

  • In a skillet, cook and stir the onion and garlic in hot olive oil.
  • Drain the clams and reserve 1/2 cup juice.
  • Add 1/2 cup clam juice and wine to the skillet.
  • Cook over medium-high for 10 minutes or until reduced by half.
  • Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
  • Simmer for 5 minutes.
  • To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.

Nutrition Facts : Calories 278.9, Fat 14.4, SaturatedFat 2, Cholesterol 15.4, Sodium 31, Carbohydrate 24.5, Fiber 1.2, Sugar 0.9, Protein 9.9

1/4 cup finely chopped onion
6 cloves garlic, minced
1/2 cup olive oil
1 (6 1/2 ounce) can minced clams, undrained
1/2 cup chablis or 1/2 cup other dry white wine
1 teaspoon dried basil
1 teaspoon dried thyme
salt, to taste
fresh coarse ground black pepper, to taste
1 (8 ounce) package linguine, cooked
1/2 cup chopped fresh parsley

LINGUINE WITH GARLIC CLAM SAUCE

I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Linguine with Garlic Clam Sauce image

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

LINGUINE WITH CLAMS AND PEPPERS

For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 11



Linguine with Clams and Peppers image

Steps:

  • Bring a large pot of salted water to a boil, and cook pasta until just al dente. Drain.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, shallot, Cubanelle pepper, and red-pepper flakes; saute until translucent, about 4 minutes. Add wine; bring to a boil, scraping up browned bits. Add clam juice; return to a boil. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes, and discard any clams that have not opened after 6 minutes).
  • Add linguine, tossing with tongs to combine with clams. Season with salt if necessary (depending on saltiness of clams), remove from heat, and add parsley. Serve immediately.

Coarse salt
1 pound linguine
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped garlic
1/3 cup finely chopped shallot (1 large)
3/4 cup chopped Cubanelle pepper (from 1 large)
Generous pinch of red-pepper flakes
1/4 cup dry white wine
8 ounces bottled clam juice
3 1/4 pounds clams in the shell, preferably littlenecks or cherrystones, scrubbed
1/2 cup fresh parsley, finely chopped

LINGUINE WITH CLAM SAUCE

Make and share this Linguine with Clam Sauce recipe from Food.com.

Provided by Lightly Toasted

Categories     One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11



Linguine with Clam Sauce image

Steps:

  • Heat oil in skillet over menium heat.
  • Add onion and chopped garlic and cook till the onion is tender.
  • Add clam juice to skillet and add all the seasonings.
  • Simmer over low for 5 minutes.
  • When pasta is ready, add clams, and remove from heat.
  • Pour sauce over drained pasta, toss together.

Nutrition Facts : Calories 378.5, Fat 6.3, SaturatedFat 0.9, Cholesterol 20.7, Sodium 65.7, Carbohydrate 61, Fiber 2.9, Sugar 2.2, Protein 18

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 (6 1/2 ounce) cans chopped clams (drained, reserve liquid)
1 tablespoon dried parsley
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 pinch salt
1 pinch pepper
1 lb cooked linguine

LINGUINE AND CLAMS

Authentic tasting "white" clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine.

Provided by Chef Luvfood

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13



Linguine and Clams image

Steps:

  • Cook linguine to al dente, according to package directions.
  • While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
  • Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
  • Open cans of clams, drain, reserving liquid. Set clams aside.
  • Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
  • Add butter and cheese, and cook 2 minute more.
  • Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.

Nutrition Facts : Calories 583.4, Fat 16.8, SaturatedFat 6.8, Cholesterol 86.9, Sodium 390.3, Carbohydrate 66.3, Fiber 3.1, Sugar 3.2, Protein 36.1

1 lb linguine, cooked al dente according to package directions
3 (6 1/2 ounce) cans minced clams with juice
2 tablespoons olive oil
2 medium onions, diced
1 teaspoon garlic, minced
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1/4 cup fresh parsley, fresh, finely chopped
1/2 teaspoon salt
fresh ground pepper
1/2 cup white wine
4 tablespoons unsalted butter
1/3 cup parmesan cheese, grated

LINGUINE AND CLAMS WITH FRESH RED SAUCE

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10



Linguine and Clams With Fresh Red Sauce image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

LINGUINE WITH GRILLED CLAMS AND BACON

Provided by Chris Schlesinger

Categories     Pasta     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Bacon     Clam     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 9



Linguine with Grilled Clams and Bacon image

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
  • Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
  • Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
  • Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
  • Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

1/2 pound sliced bacon, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Equipment: a 13-by 9- by 2-inch disposable foil pan

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Directions. Boil a pot of salted water over medium heat for the pasta. Cook until al dente. While your pasta is cooking prepare the sauce. Bring a large saute pan to medium-high heat. Add the olive oil, garlic and onion and cook until golden. Add the clams, clam juice and white wine and bring to a boil. Cover and simmer on low for 8 minutes or ...
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LINGUINE WITH CLAM SAUCE - REAL MOM KITCHEN - 10 INGREDIENTS OR …
Drain well. In the meantime, in a large skillet, add the olive oil and butter. Heat over medium heat until the butter is melted. Add the garlic to the pan and sauté for 1 minute. Add the reserved clam juice to the pan, bring to a simmer and cook until reduce by about half. Stir in the clams and the heavy cream.
From realmomkitchen.com


WEEKNIGHT PASTA WITH CLAM SAUCE BEST RECIPES
How to make the best grilled clam sauce? Heat a large non-stick pan on medium heat with 1 tbsp of olive oil. Sauté the garlic, onion, oregano, and red pepper flakes for about 2 minutes, or until the onions begin to soften. Then add the white wine and cook until the wine has reduced by half, stirring occasionally. 4. Finish the clam sauce. Add ...
From findrecipes.info


ANOTHER LINGUINI WITH CLAM SAUCE | ALLRECIPES
These 12 Grilled Skirt Steak Recipes Bring Big Flavor for Less Money. Dinner Fix; Chicken Recipes; Chicken Breasts; Chicken Thigh Recipes; Beef Recipes; Ground Beef Recipes; Pasta and Noodle Recipes ; Pork Recipes; Pork Tenderloin Recipes; Turkey Recipes; Ground Turkey Recipes; Seafood Recipes; Salmon Recipes; Shrimp Recipes; Appetizer & Snack Recipes. …
From allrecipes.com


LINGUINE WITH CREAMY WHITE CLAM SAUCE – BERTOLLI
Directions. Step 1: Heat olive oil in 3-quart saucepan over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in sauce, clams, reserved clam liquid and sherry. Simmer, stirring occasionally, 3 minutes or until heated through. Serve over hot linguine and garnish, if desired, with chopped fresh parsley.
From bertolli.com


LINGUINE WITH CLAM SAUCE - CUISINE WITH ME
Add garlic, red pepper flakes and half of the parsley (2 tbsp). Saute for a minute. Add white wine and clam juice to the pan, bring to a boil and reduce the liquid until it has thickened a bit (about 3 minutes) Add the clams to the sauce and heat through. Cover …
From cuisinewithme.com


LINGUINE WITH CLAMS AND WHITE WINE SAUCE - SEA SALT SAVORINGS
Once the olive oil is hot and shimmering, add the garlic and sautè for 2 minutes until it is fragrant. Add the white wine to the pan and allow it to come to a simmer. Add the clams and 3/4 cup basil to the pan and cover it with a lid. Let the clams cook for 2-3 minutes until they are opened. Toss it all together.
From seasaltsavorings.com


LINGUINE AND CLAM SAUCE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Place a 12-inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open.
From myrecipes.com


LINGUINI AND CLAMS WITH TOMATOES AND A LIGHT BUTTERY GARLIC SAUCE
Chopped parsley or basil for garnish. Instructions. In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Saute until garlic is lightly golden, about 2 minutes. Next pour in the wine wine and canned clams with their juices and reduce for about a minute.
From littleferrarokitchen.com


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