Linguini with White Clam Sauce

  • 1/3 cup bread crumbs
  • 48 little neck clams in the shell
  • 1/3 cup olive oil
  • 3 cloves garlic, crushed
  • pinch hot pepper flakes
  • 1/3 cup white wine
  • 1 tbs. chopped parsley
  • 1 lb linguini, cooked according to package directions

Soak clams in water to cover for 5 minutes, rinse and scrub under running water.  In a large skillet over medium heat, heat oil.  Add garlic cloves and cook 5 minutes.  Add pepper flakes, clams, white wine and cook 5 minutes or until wine evaporates.

Cover and simmer, shaking pan, about 5 minutes until clams open.  Discard any clams not opened.

Toss clams with parsley and cooked linguini, top with bread crumbs.

4 Servings.

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