Linguine alle Vongole Veraci

Ingredients

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

Directions

1. 1Bring a large pot of salted water to a boil and cook linguine until al dente according to package directions.
2. 2While pasta cooks, heat olive oil in a large skillet over medium heat and sauté minced garlic and red pepper flakes for 1 minute until fragrant.
3. 3Add white wine to the skillet and bring to a simmer.
4. 4Add cleaned clams, cover, and cook for 5-7 minutes, stirring occasionally, until clams open; discard any that don't open.
5. 5Drain pasta, reserving 1 cup of pasta water, and add linguine to the clam mixture.
6. 6Toss the pasta with clams, adding pasta water as needed to create a light sauce, and stir in butter.
7. 7Season with salt and black pepper, garnish with fresh parsley, and serve immediately.

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