Ingredients:

  • 2 pounds (900g) fresh littleneck clams, scrubbed
  • 1/4 cup (60ml) olive oil, extra virgin
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup (120ml) dry white wine
  • 1 pound (450g) linguine pasta
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Soak clams in cold saltwater for at least 20 minutes, changing the water a couple of times. This helps them release any sand.
  2. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  3. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Be careful not to burn the garlic!
  4. Add the white wine to the skillet and bring to a simmer. Add the clams, cover the skillet, and cook until the clams open, about 5-7 minutes. Discard any clams that don't open.
  5. Add the cooked linguine to the skillet with the clams. Toss to coat. Add a little of the reserved pasta water if the sauce seems too dry.
  6. Stir in the parsley and butter. Season with salt and pepper to taste. Serve immediately with lemon wedges, if desired.