Linguine with Clam Sauce (White)

Ingredients

• 1 lb linguine or spaghetti
• 3 lbs fresh littleneck clams, scrubbed
• 1/2 cup dry white wine
• 4 cloves garlic, minced or sliced
• 4 tbsp extra virgin olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

Instructions

1. 1

   Bring a large pot of salted water to a boil. Rinse the clams thoroughly in cold water to remove any sand.

2. 2

   In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until garlic is fragrant but not browned.

3. 3

   Add the clams and white wine to the skillet. Cover immediately and cook for 5-7 minutes over medium-high heat, shaking the pan occasionally, until the clams open. Discard any clams that do not open.

4. 4

   While the clams are cooking, add the linguine to the boiling water and cook until al dente, about 2 minutes less than the package instructions.

5. 5

   Drain the pasta, reserving 1/2 cup of the cooking water.

6. 6

   Transfer the pasta directly into the skillet with the clams. Toss everything together, adding a splash of the reserved pasta water if the sauce needs to be loosed. Cook for 1-2 more minutes allowing the pasta to absorb the juices.

7. 7

   Remove from heat, stir in the fresh parsley, and serve immediately.