I wrote about an angel hair with red clam sauce recipe last week and my husband immediately e-mailed his own recipe for linguine with white clam sauce.

I should have come clean last week and added that when my husband can't make his dish and I'm stuck with two cans of clams and some pasta at dinner time, I make the easier red clam sauce recipe.

A few more steps are required for this version, but it's all worth it. 

Linguine with Clam Sauce 

1 box linguine
2 cans clams, minced or chopped
parsley
garlic
red pepper flakes
1 T olive oil

Start cooking linguine. In a skillet on medium, add oil. When hot, add garlic and red pepper flakes. Before it browns, add juice from the clams. Just before the pasta is done, take it from the water and put in clam juice to finish cooking. Cook until pasta is done and "sauce" is reduced. Add pasta water if more liquid is needed. Add clams and parsley. Cook until hot (just be careful ot to overcook the clams). 

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