I Didn’t Expect This Pasta to Be So Good

By Sip and Feast · 45 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil.
2. Drain the baby clams, keeping both the clams and their juice.
3. Heat a large pan over medium heat with 2 tablespoons of olive oil. Add the sausage and cook until browned, breaking it up as it cooks. Push it aside, add the remaining olive oil and the garlic, and cook until golden.
4. Meanwhile, start cooking the linguine until 1 minute short of al dente.
5. Add the red pepper flakes and cook 30 seconds. Add the white wine, raise heat to medium-high and cook 2-3 minutes until slightly reduced. Then add the reserved clam juice and 1 cup of pasta water.
6. Lower heat to medium, add the clams and stir well.
7. Add the linguine and half the parsley and toss. Cook 1 minute until the pasta is just al dente, adding a little reserved pasta water at a time if more sauce is needed.
8. Turn off the heat, stir in the butter and remaining parsley, taste, and adjust salt and pepper.

Summarized from Sip and Feast's video. Watch it for the details.

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