Seafood Pasta - Linguine with Littleneck Clams & Salami

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