Linguine with Clams
1/2 c. olive oil
2 Tbsp. minced garlic
1/8" c. sweet red pepper, chopped
1 c. dry white wine
1-15oz can Whole Ocean Clams, drained, juice reserved
1 Tbsp. fresh parsley, chopped
1/2 tsp. red pepper flakes
Sauté minced garlic and sweet red pepper in olive oil. Turn up heat and add wine and reserved clam juice. Cook until volume is reduced by half. Reduce heat and add Whole Ocean Clams, parsley and red pepper flakes. Serve over linguine. Yield: serves four.
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