Linguini With Quahogs Recipe

Ingredients

6 tbsp extra-virgin olive oil

6 cloves garlic, thinly sliced

1 tsp red pepper flakes

1 cup quahog liquid

1 cup dry white wine

Zest of 1 lemon

1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped (or 1.5 tbsp dried oregano)

32 oz container shucked quahogs, 1/2" dice

1 lb cooked linguini

Preparation

In large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add red pepper flakes (and oregano if using) and sauté 1 minute. Add wine and quahog juice and simmer until is reduced by 2/3. 2 minutes before linguini is done cooking, add quahogs and lemon zest (and parsley if using). Toss with linguini and serve immediately.