Believe it or not, linguini and clams is one of my 6-year old son's fave dinners. Here's my recipe for a quick and easy version. enjoy!


EASY LINGUINI WITH CLAM SAUCE (serves 4)

1 lb. dried linguini
4 6.5-oz cans chopped clams, drained and liquid reserved
½ C dry white wine
8 garlic cloves, chopped small
½ tsp crushed red pepper (optional)
½ tsp dried oregano
1/3 C parsley, chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Heat a large pot of water (4 to 6 quarts) until boiling.

In a very large skillet, heat 3 to 4 tablespoons of olive oil. Add garlic and crushed red pepper, and sauté lightly for 30 seconds. Add clams and sauté for another 30 seconds.

Add white wine. Bring the wine to a simmer and allow it to reduce by half, about 3 to 4 minutes. Add reserved clam juice, oregano, and season with freshly ground black pepper. Bring the mixture to a simmer and cook uncovered for 10 to 15 minutes, or until it slightly thickens.

Meanwhile, heavily salt the boiling water. Add the dried linguini and cook until al dente. Drain the pasta, reserving a ½-cup of the pasta water.

Add the pasta to the sauce, along with most of the parsley. Toss well. If the pasta seems too tight, add a touch of the reserved pasta water and a little more olive oil. Serve in warmed bowls and garnish with remaining parsley.