Baby Clam Pasta

Ingredients

3 cloves of garlic, peeled and minced

7 tbs extra virgin olive oil (112 ml)

1 red chili pepper, crushed

1 lb (500 gr) fresh baby clams, shelled

1/2 cup dry white wine (113 ml) salt and pepper

1 cup of freshly diced tomatoes (300 gr)

1/2 tbs fresh minced parsley

1 lb fresh egg Linguine pasta

Directions

1. Heat the oil in a large heavy gauge pan. Add garlic and chili pepper and cook until garlic floats over the oil. Make sure it doesn’t turn golden.
2. Immediately add the clams and cook for 3 minutes, stirring. Pour in the wine and let it evaporate. Add salt, pepper and tomatoes. Cook for 5 minutes.
3. In the meantime cook pasta in hot boiling salted water . Drain the pasta when still al dente and transfer to the pan along with the sauce. Add a couple of tbs of hot water to finish the cooking. Sauté and dust with parsley.

Serve immediately.