Linguini with Clam Sauce Joseph Mishler, Executive Chef at Devon Seafood Grill Ingredients: 8 pounds Littleneck clams, rinsed and scrubbed 1 cup water 4 cloves garlic, minced 1/2 cup olive oil 1/2 cup flat leaf parsley, chopped 1 teaspoon crushed red pepper flakes Fresh-ground black pepper, to taste 1 pound dry linguini

Directions:
In large pot, steam clams in water until opened, about 10 minutes. Remove clams from pot and remove top shell from each. Set water aside for later.

Gently cook garlic in olive oil for about 4 minutes. Do not burn. Add the clam cooking liquid and bring to simmer. Add red pepper flakes, black pepper and parsley. Add cooked clams, cover and set aside.

Cook pasta to al dente. Ladle sauce and clams over pasta in a bowl.

Yield: 4 servings