Classic Linguine And Clam Sauce Recipe

• 2 doz Clams shucked, diced, reserving liquid in a measuring c. (there should be about 1 1/3 c. of clams and 2 c. of liquid)
• 5 c. Water
• 1 lb Linguine, preferably fresh
• 1/3 c. Extra virgin olive oil
• 1 Tbsp. Chopped garlic
• 1/3 c. Dry white wine
• 1/2 tsp Dry red pepper flakes (or possibly 1/8 tspn cayenne pepper)
• 4 Tbsp. Unsalted butter
• 3 Tbsp. Chopped parsley Salt to taste Freshly-grnd black pepper to taste

Directions