Linguine alle Vongole

Ingredients

• •1 pound linguine pasta
• •2 pounds littleneck clams, cleaned
• •1/4 cup extra virgin olive oil
• •6 cloves garlic, minced
• •1 cup dry white wine
• •1/4 teaspoon red pepper flakes
• •1/4 cup fresh parsley, chopped
• •2 tablespoons butter
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Bring a large pot of salted water to boil and cook linguine according to package directions until al dente; reserve 1 cup pasta water and drain.
2. 2While pasta cooks, heat olive oil in a large skillet over medium heat and sauté garlic and red pepper flakes for 1 minute until fragrant.
3. 3Add white wine and bring to a simmer, then add clams, cover, and cook for 5-7 minutes until clams open, discarding any that remain closed.
4. 4Remove clams from the skillet with a slotted spoon and set aside; stir in butter and season the sauce with salt and pepper.
5. 5Add cooked linguine to the skillet and toss with the sauce, adding pasta water as needed to create a silky consistency.
6. 6Return clams to the skillet, toss gently to combine, and finish with fresh parsley before serving immediately.

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