Linguine with Clam Sauce

When I don't have much time to make dinner this is my go-to meal. It's quick, easy and always good. If you have time to make a box of mac & cheese, you have time to make this. I usually have all of the ingredients in my pantry. My dad's jalapeno wine gives this dish a little extra zip. Add one cup crushed plum tomatoes for a little variety.

1 lb.  linguine, spaghetti or fettuccini
¼ cup c olive oil
2 garlic cloves, smashed - I like to add more!
13 oz.  chopped clams
¼ cup dry white wine
¼ tsp. crushed red pepper
¼ cup flat leaf parsley, chopped
1 T. butter

Bring a large covered pot of water to a boil. Add salt and pasta. Cook until al dente.

Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic and cook until goden brown. Stir in clams with their juice, wine, (tomatoes if using) and red pepper flakes. Season with salt and pepper. Reduce heat and simmer until sauce has thickened slightly.

Drain pasta, reserving 1/2 cup of the cooking water. Stir pasta, parsley and butter into sauce in the skillet. If the sauce doesn't coat pasta, stir in a few tablespoons of pasta water.