Updated Friday, September 21st, 2007
Yield: Serves 8.
Clean clams. If clams are large, remove bellies. Chop clams coarsely and add to warm sauce just before serving time, letting them simmer 10 minutes or so.
Cook linguine until al dente. Place pasta in shallow serving dish or individual bowls. Season sauce with red pepper flakes and salt to taste. Pour sauce over pasta and sprinkle with chopped parsley.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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