Linguini with white clam sauce
Cook 6 ounces linguini
Simmer 4-6 minced garlic cloves and a few dashed red pepper flakes in 2 Tbsp olive oil
Add the juice from 1 can (or 2 pouches) clams (reserve clams)
Bring to a boil and add 1/4 C dry white wine and 1 Tbsp parsley flakes
Reduce sauce while pasta cooks. When pasta is done, dump reserved clams into reduced sauce. Drain pasta, stir sauce 15 seconds then remove from heat. Portion pasta into 2 bowls, split sauce between bowls, top with freshly grated Parmesan cheese.
