INGREDIENTS
8 oz
Clam, bottled juice
3 1/4
lbs Clams
2 tbsp
Garlic
1/2 cup
Parsley, fresh
1/3 cup
Shallot
1 lb
Linguine
3/4 cup
Cubanelle pepper
1
Generous pinch Red-pepper flakes
1
Salt, Coarse
2 tbsp
Olive oil, extra-virgin
1/4 cup
White wine, dry