This was the dish I once made for my college roommates (no wonder I was the most wanted roomie on campus!). However, that 1980s version contained a whole stick of butter. Oh my. Those college days are long gone—and so is the artery-clogging dairy.
- 1 pound whole-wheat linguine
- 6 cloves garlic, minced
- 1½ cups dry white wine
- Three (6.5-ounce) cans minced clams with juice
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ cup chopped flat-leaf parsley
- Cook the pasta 2 minutes less than called for in the package directions.
- In a heavy dry pan, sauté the garlic in ¼ cup of the white wine over low heat for 3 minutes.
- Add the remaining wine, clams with juice, red pepper, and salt and cook for 10 minutes. Add the drained pasta to the pan and cook for 3 to 4 minutes.
- Remove from the heat, stir in the parsley, and serve piping hot. Perfect with a glass of pinot grigio.