LINGUINE  VONGOLE    [ S E R V E S    F O U R ]

• Barilla® pasta - 1 lb.
• Manilla clams - 2 lbs.
• Chopped Italian parsley - 4 sprigs
• Chopped garlic - 4 cloves
• White wine - 2 cups
• Chili flakes - 1 pinch
• Extra virgin olive oil - 1/3 cups
  
  

1. In pot of boiling water (with salt) drop linguine and stir.
   
   
2. Into large saute pan, put olive oil, chili flakes, garlic and half of the parsely, roasting garlic to blonde; add white wine.
   
   
3. Add clams to pan and over with lid. Clams are cooked when all are open.
   
   
4. Drain pasta and add to saute pan with the remaining parsley. Stir all together and serve

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