Dad's White Clam Sauce

This is a family favorite; my sister loves to request it for special occasions. It's a very garlicy, "brothy" sauce that's best sopped up with lots of crusty bread. Traditionally in Italy, this is served over linguine, but we like it with small shells so they can hold more of the sauce. Note: do not add the clams until the very end when tossing the hot pasta with the sauce; otherwise they will become rubbery.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 6 (6 1/2ounce) cans minced clams
• 1  cup extra virgin olive oil
• 6  garlic cloves, minced
• 1  teaspoon salt
• 1  teaspoon pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄2 cup chicken broth
• 1  lb  gluten-free pasta

Directions

1. Drain clams, reserving juices. Set both the clams and the juice aside.
2. Saute minced garlic in oil on medium heat until golden brown, about 2 minutes. Meanwhile, prepare pasta to al dente.
3. Add salt, pepper, and crushed red pepper to the garlic and oil. Mix well.
4. Add clam juice and chicken broth. Bring to a low boil and heat through.
5. Toss clams and pasta with sauce just before serving.