Linguine alle Vongole

Equipment needed : Large pot for boiling linguine

Cook the linguine in boiling salted water until al dente. Drain and keep some pasta water.

In a large skillet, heat the olive oil over medium heat.

Sauté the minced garlic and red pepper flakes until fragrant.

Add the cleaned clams to the skillet and pour in the white wine. Cover and cook until the clams open, typically about 5-7 minutes.

Toss the cooked linguine in the clam sauce, adding pasta water as needed.

Season with salt, black pepper, and chopped fresh parsley.

Discard any unopened clams before serving.