Linguine con Salsa di Vongole (Linguine with Clam Sauce)

Ingredients

Linguine

1 pound

Olive oil

2 tablespoons

Garlic cloves

4, minced

Red pepper flakes

1/2 teaspoon

Fresh clams

2 pounds, cleaned

Dry white wine

1 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring until the garlic becomes fragrant and lightly golden, about 1 minute.
3. Increase the heat to medium-high, add the clams and white wine to the skillet. Cover and let cook until the clams open, about 7-10 minutes. Discard any clams that do not open.
4. Add the cooked linguine to the skillet with the clam sauce, tossing to combine. If the pasta seems too dry, add some of the reserved pasta water. Season with salt and black pepper to taste.
5. Transfer the pasta to a serving dish, garnish with the chopped fresh parsley and serve immediately. Enjoy the briny sweetness of the clams combined with the aromatic garlic and wine sauce.