3 ounces sliced Genoa salami, cut into 1/2-inch strips
1/2 cup coarsely chopped flat-leaf parsley leaves
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente. Drain the linguine.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the crushed red pepper, clams and wine and bring to a boil. Add the clam broth, cover and cook over moderate heat until the clams open, about 5 minutes.
Add the linguine, salami and parsley to the clam sauce and toss over low heat until combined. Transfer the linguine to shallow bowls and serve immediately.
This year, both of our kitchens will be open every Friday through Lent, meaning shorter lines and faster service.
We’re all hands on deck to ensure a smooth and enjoyable experience for everyone!
