Linguine With Clam Sauce

serving: 1

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  • 1 tbsp olive oil
  • Pinch red pepper flakes
  • 1/5 package Italian think linguine
  • 1/4 cup white wine
  • 1 cup seeded tomatoes, chopped
  • 8-10 small clams in their shells
  • 1 tbsp Italian parsley, minced (flat leaf parsley)
  • 1 tbsp garlic, minced


Boil the linguine according to directions on the package. While the linguine is cooking, heat the olive oil in a skillet. Add the tomatoes, garlic, red pepper flakes and parsley. Cook for a minute or two. Add the white wine. Stir and bring to a boil. Add the clams and cover. Cook for 3 minutes or until the clams open. Add the linguine to the clams. Toss and serve.

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