Linguine with Clams

You can embellish this dish by adding crispy sliced garlic chips or if you would like a red sauce, mix a tablespoon or two into the wine and clam juice.

Ingredients:
1 pound homemade linguine
¼ cup olive oil
1 tablespoon butter
3 to 4 cloves garlic, minced
1 small hot red pepper, sliced or red pepper flakes to taste
¼ cup dry white wine
½ cup clam juice
¾ cup minced clams
2 tablespoons chopped Italian, flat leaf parsley
*12 small clams, 3 per person

Bring a large pot of salted water to a boil and cook pasta, until al dente.
Meanwhile, heat the olive oil and butter in a saucepan over medium-high heat. Add the garlic and pepper. Cook for 2 to 3 minutes until softened. Add the wine and clam juice bring to a boil, 2 to 3 minutes.
Drain the pasta and add to the saucepan. Stir in minced clams, small clams, parsley and heat through. Serve immediately in warm bowls.
Serves 4
*(NOTE: Steam the clams in ½ cup white wine before and use the stock in the base. This will assure of their freshness and will not destroy the dish if one is filled with sand. Discard any that do not open. The clams should be added last just to heat through).