Linguine With Peppery White Clam Sauce - cooking recipe

Ingredients

1/4 cup olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (10 1/2 ounce) can minced clams with juice
1 lb linguine
1/4 cup pasta cooking liquid
1 lemon, juice of
2 tablespoons chopped fresh parsley

Preparation

Heat the oil in a medium skillet over low heat; stir in garlic. Saute over low for 2 minutes (do not brown); add the red pepper; saute 1 minute.
Add the clams with their juice; simmer, uncovered for 10 minutes.
Meanwhile, cook the linguini in plenty of boiling salted water until al dente, about 6 minutes.
Drain, reserving 1/4 cup cooking liquid.
Toss the linguine with the clam sauce, pasta cooking liquid, lemon juice and parsley.