Linguini with White Clam Sauce
Ingredients:
1 pound uncooked linguini
2 tablespoons olive oil
3 medium garlic cloves finely minced
1/4 teaspoon crushed red pepper flakes
1/4 cup parsley, fresh, finely chopped
1 teaspoon dried basil
3 sundried tomatoes reconstituted in water and chopped fine
1/2 cup roasted red pepper chopped fine
1 teaspoon capers, chopped fine
2 - 6.5 ounce canned clams, drained, liquid reserved, chopped
1/4 cup chicken stock
2 teaspoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper

Instructions:
Cook pasta, al dente, according to box instructions
In another large pot, gently heat oil over medium-low heat. Add garlic and red pepper flakes; cook stirring for about 30 seconds. Add parsley and basil; cook, stirring until coated and incorporated, about 1 minute more.
Add reserve clam juice, chicken stock and lemon juice and sundried tomatoes, roasted red peppers and capers. Bring to boil; boil uncovered for about 1 minute. Reduce heat to low and simmer gently until liquid begins to reduce, about 5 minutes.
Add clams and simmer until just heated, about 1 minute. Add pasta and toss until well coated. Leave pasta sit in clam sauce for aprox. 3-5 minutes. Serve - garnish with chopped parsley, if desired.