Pasta with White Clam Sauce

Clams, olive oil, garlic, white wine, butter, parsley, sea salt, and a pinch of crushed red pepper - doesn't get better than this!

• 1 lb linguine or spaghetti

• 1 doz fresh little neck clams brushed clean until water clear

• 8 oz. fresh clam meat (most grocery stores carry)

• 2 cloves garlic diced

• 1 bottle (8 oz) Cento clam juice

• ¼ cup white wine

• ½ stick salted butter

• ½ tsp crushed red pepper

• 2 tabl good olive oil

• Fresh parsley for garnish

• Salt

While your water is boiling prepare the vongole.

Heat 2 tabl olive oil in a large skillet. Add garlic and cook until fragrant on medium high heat. Add clam juice, wine, clam meat and fresh clams into the skillet and season with a little salt. Cover and maintain a medium heat and cook until clams open up (3-6 min). Add the butter and crushed pepper and stir to incorporate. Turn off the heat.

Cook your pasta al dente (it will cook more in the juice/skillet). Strain the linguine or spaghetti and toss it into the skillet with rest of ingredients. Cook another minute or two until incorporated.