Linguini with Clam Sauce

Linguini with Clam Sauce

garlic (to taste; we like 5-6 good sized cloves), peeled and chopped
1 tsp red pepper flakes
olive oil
1 bottle clam juice (or 1 cup chicken stock, which lends a buttery flavor)
1/2-1 cup white wine
1 can clams (whole or chopped, whatever you prefer), rinsed and drained
fresh parsley, chopped

I saute the garlic and red pepper flakes in olive oil (a few tablespoons) -- slowly, making sure it doesn't brown. When the garlic is softened, I add 1 bottle of clam juice and 1/2 cup or so of white wine. I allow that to reduce for 10-15 minutes and cook linguini in the meantime.

When the pasta is ready, I set it to drain and then add the drained and rinsed can of clams to the "sauce". Taste and add salt, pepper, and parsley -- all to taste. Then I put the linguini in the pan, toss to coat, and serve. Sometimes we even top with cheese, even though this goes against Italian tradition.

Serve with a big green salad, a glass of the wine I used to make it, and lots of crusty bread. The photo above shows a bowl of the pasta garnished with lovely yellow peach tomatoes from our summer garden -- a fantastic addition, if you have them (or grape tomatoes) on hand.

Variations & Additions we've tried (all are good!):
lemon zest
crushed oregano, thyme, or chopped fresh basil
baby spinach
finely chopped broccoli