Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
2. While the pasta is cooking, scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open or cracked.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, ensuring the garlic does not burn.
4. Add the cleaned 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 did not open.
5. Remove the cooked clams from the skillet and set aside, leaving the flavorful broth in the skillet.
6. Add the cooked linguine to the skillet with the garlic and white wine sauce. Toss to coat the pasta evenly in the sauce, adding reserved pasta water as necessary to achieve desired consistency.
7. Fold in the chopped parsley and season with salt and black pepper to taste. Toss again to combine all the ingredients well.
8. Divide the linguine alle vongole among serving plates, making sure to distribute the clams evenly. Serve hot, garnished with additional parsley if desired.