| 1/4 Cup Olive Oil |
| 3 Large Garlic Cloves Minced |
| 1/2 Tsp. Red Pepper Flakes |
| 1/2 Cup Dry White Wine |
| 1 Cup Heavy Cream |
| 3/4 Lb. Linguine |
| Salt |
| 1 1/2 Cups Clam Meat chopped into 1/2″ pieces |
| Freshly ground Black Pepper |
| 1/2 Cup Finely Chopped Fresh Chives |
| 1/4 Cup Finely Chopped Italian Parsley |
| 1/2 Cup Finely Ground Parmesan Cheese |
Bring a large pot of water to boil.
Heat the oil, garlic, and pepper flakes in a large skillet over medium heat. Cook stirring occasionally, until the garlic is tender and begins to sputter. Add the wine and cream, bring to a simmer and cook until the liquid is reduced by half (8-10 minutes).
Add the pasta to the boiling water and cook according to the package instructions. Drain the pasta, but do not rinse.
Add the clams to the reduced sauce, salt and pepper to taste and simmer until the clams are just heated through (2 to 3 minutes).
Pour the pasta into the creamed clam sauce and add the chives, parsley and cheese. Transfer clam pasta to serving bowl.