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
- 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.
- 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.
- 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.
- Discard any clams that do not open.
- Remove the skillet from the heat and stir in the chopped parsley and butter until the butter is melted and the sauce is glossy.
- 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.
- Season with salt and freshly ground black pepper to taste.
- 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!
