Linguine with Littleneck Clams and Genoa Salami
Servings
3-4people
Servings
3-4people
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente. Drain the linguine.
  2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the crushed red pepper, clams, and wine and bring to a boil. Add the clam broth, cover, and cook over moderate heat until the clams open, about 5 minutes. (Remove any clams that don’t open.)
  3. Add the linguine, salami, and parsley to the clam sauce, and toss over low heat until combined. Transfer the linguine mix to shallow bowls and serve immediately.