Ingredients
You will need:
2 pounds of little neck clams
1/3 cup of virgin olive oil
4 cloves of garlic
2 large cans of tomato sauce
Pinch of sugar and parsley
1 teaspoon crushed red pepper flakes
1 pound of linguine
Salt
Pepper
Basic tomato sauce
Preparation
If you haven’t already prepared a basic tomato sauce, do that first. Scrub the clams under cold running water, discarding any that are broken or aren’t closed tightly. Bring a large pot of water to boil. Add a pinch of salt once the water is boiling. Cook pasta under tender (though some prefer it al dente, which means just a little firm). Add clams to the sauce and cook until they open-watch, this won’t take long. Combine pasta and sauce, toss (to make sure the sauce distributes throughout the pasta) and serve.
