Ingredients:

  • 12 oz linguine
  • 1 lb fresh clams, scrubbed
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • ½ tsp red pepper flakes
  • ½ cup dry white wine
  • ¼ cup fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve ½ cup of the pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
  3. Add scrubbed clams to the skillet. Pour in white wine and cover the skillet. Cook for 5-7 minutes until the clams open up.
  4. Remove the lid and add the cooked linguine directly to the skillet. Toss to combine, adding reserved pasta water as needed.
  5. Stir in chopped parsley. Season with salt and pepper to taste. Serve immediately.