Classic Linguine with Clam Sauce

Ingredients

• Linguine (12 ounces)
• Olive oil (3 tablespoons)
• Garlic (4 cloves, minced)
• Fresh clams (2 pounds, cleaned)
• Dry white wine (1 cup)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)
• Red pepper flakes (1/2 teaspoon (optional, for heat))

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain the linguine and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
3. Add the cleaned clams to the skillet, followed by the dry white wine. Cover the skillet and cook for about 10 minutes, or until the clams open. Discard any clams that do not open.
4. Once the clams are cooked, reduce the heat and add the drained linguine to the skillet. Toss gently to combine, allowing the pasta to soak in the flavors of the sauce. If the sauce is too dry, gradually add some reserved pasta water until desired consistency is reached.
5. Season with salt, black pepper, and red pepper flakes (if using) to taste. Remove from heat and stir in the chopped parsley.
6. Serve immediately, garnished with additional parsley and a drizzle of olive oil if desired.