I served it out of this huge Paula Deen Peony Patch bowl I bought at Tuesday Morning a few months back. Now that the holidays are over, I'm ready for a bit of spring, even if it is just in dishes.
To make this saute minced garlic and red pepper flakes in olive oil, being careful not to burn the garlic. Next add a cup of white wine to the pan and add clams and cover. Cook until the clams open up, discarding any that didn't open. Meanwhile, cook your linguine. When the pasta and clams are finished, mix together and add more olive oil and toss. If it's a bit too dry, you can add some of the cooking water from the pasta. Garnish with flat leaf parsley. Mmm...so easy and so good!
Stop by and visit Michael at Designs By Gollum to see what she has cooked up for us this week.