Ingredients
- 3/4 pound linguine
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 30 littleneck clams, scrubbed
- 1/2 cup dry white wine
- 1/2 cup bottled clam broth
- 3 ounces sliced Genoa salami, cut into 1/2-inch strips
- 1/2 cup coarsely chopped flat-leaf parsley leaves
Description
3
Food & Wine
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