Ingredients
1/2 lb of linguini
3 or 4 cloves of garlic, chopped
1/2 cup dry white wine
Sprinkle of red chilli flakes, if desired
1/4 cup olive oil
2 tbsp unsalted butter
1 lb cooked frozen clams
Salt and pepper to taste
1 small bunch of parsley, chopped (flat leaf)
Parmesan cheese and lemon wedges
Instructions
Cook the pasta in salted water. Reserve a cup of the pasta cooking water to one side.
While cooking the pasta, coat a pan with oil, add garlic and cook until softened, about 2 or 3 minutes on medium heat.
Add the wine, the butter, and the chili flakes, and cook for another minute or so.
Add clams to the pan, put on a loose fitting lid, and heat through for 3 to 4 minutes until the clams are hot through and the shells haves opened.
At this stage, add some new of the pasta cooking water if you think the sauce needs more liquid. Remove from heat and add the parsley, then season to taste.
Divide the cooked pasta between two warmed plates or bowls, then top with the clams and liquid. Add the fresh grated Parmesan cheese, then garnish with lemon wedges if desired.
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Bantry Bay
