Linguini with White Clam Broth

Submitted by Lorac

"This started as a low fat version of the tradition dish. The broth was so delicious I kept increasing the amount. I have never gone back to the original version. Various family have been known to pick up their bowl and slurp up any remaining broth when they thought I wasn't looking"

 

• Ready In: 26mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 6 -8 cloves garlic, finely chopped
• 10 red pepper flakes or 10 hot sauce, to taste
• 3 (8 ounce) bottles clam juice
• 3 (6 1/2 ounce) cans chopped clams
• 1⁄2 cup white wine
• salt
• 2 tablespoons fresh parsley, chopped
• 1 lb linguine, cooked according to package directions

directions

1. Heat oil in a large sauce pan, add garlic and red pepper flakes, cook over very low heat 5 minutes.
2. Add broth, clams and white wine, simmer 10 minutes.
3. Add parsely and simmer 1 minute.
4. Ladle broth over linguini in soup bowls and serve.