Linguini with Clams

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped plus extra for garnish)
• Dry white wine (1/2 cup)
• Fresh clams (2 pounds, scrubbed clean)
• Red pepper flakes (1/2 teaspoon)
• Garlic (4 cloves, minced)
• Extra virgin olive oil (2 tablespoons)
• Linguini pasta (1 pound)
• Lemon (1, cut into wedges (optional))

Instructions

1. Bring a large pot of salted water to a boil. Add the linguini and cook according to the package instructions until al dente. Then, drain 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, sauté until the garlic is fragrant but not browned.
3. Add the clams and white wine to the skillet, stir well. Cover the skillet and let the clams steam open for about 7-10 minutes.
4. Once the clams have opened, discard any that remain closed as they are not safe to eat.
5. Add the cooked linguini to the skillet with the clams. Toss well to combine and coat the pasta with the clam and garlic wine sauce.
6. Stir in the chopped parsley and season with salt and black pepper to taste.
7. Serve the linguini with clams immediately, garnished with extra parsley and a squeeze of fresh lemon, if desired.