Linguine with Clams

Ingredients

• 1 lb linguine pasta
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• 2 lbs fresh clams, scrubbed and rinsed
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes, or until fragrant.
3. Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams have opened.
4. Discard any clams that do not open.
5. Remove the skillet from the heat and stir in the chopped parsley and butter until the butter is melted and the sauce is glossy.
6. Add the cooked linguine to the skillet and toss it with the clam sauce, adding some of the reserved pasta water if needed to loosen the sauce.
7. Season with salt and freshly ground black pepper to taste.
8. Serve the linguine with clams immediately, garnished with lemon wedges for squeezing over the top.

Dive into a plate of this mouthwatering linguine with clams and let the briny, garlicky flavors transport you to a charming Italian seaside trattoria, where the pasta is always perfect, and the company is as warm as the Mediterranean sun!