Linguine with White Clam Sauce

Ingredients

• 1 cup chicken broth 
• 0.5 cup cooking wine dry white
• 3 tablespoons parsley fresh chopped
• 4  garlic cloves smashed
• 0.5 pound pasta 
• 24  littleneck clams 
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon pepper flakes red crushed

Equipment

• bowl
• sauce pan
• pot
• tongs
• colander

Directions

1. Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente.
2. Drain in a colander.
3. Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat.
4. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes.
5. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. (
6. Remove each clam with tongs as it opens and discard those that do not open.)
7. Transfer open clams to each of 4 shallow bowls.
8. Add linguine to clam cooking liquid and toss well.
9. Transfer pasta to each bowl on top of clams.
10. Sprinkle with chopped fresh parsley right before serving.