Ingredients

Method

Cook the linguine in a large pot of boiling salted water, according to the package instructions, until al dente. Reserve 1 cup of pasta water, then drain the linguine.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes, until fragrant.

Add the fresh 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 unopened clams.

Remove the skillet from the heat and season the sauce with salt and black pepper, to taste.

Toss the cooked linguine with the clam sauce, adding reserved pasta water as needed to create a light sauce.

Serve the Linguine with Clams hot, garnished with chopped fresh parsley.