Ingredients

• 224 gms (0.5 lb) Linguine pasta
• 900 gms (2 lbs) Fresh clams
• 4 Garlic cloves
• 240 mls (1 cup) Chopped fresh parsley
• 240 mls (1 cup) White wine
• 1 tbsp Extra virgin olive oil
• 1 tsp Crushed red pepper flakes
• 1 tsp Salt
• 1 tsp Black pepper

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until garlic is fragrant.
3. Add white wine to the pot and bring to a simmer. Add clams and cover with a lid. Cook until clams open, about 5-7 minutes.
4. Remove clams from the pot and discard any unopened ones. Add cooked linguine to the pot with the clam cooking liquid.
5. Season with salt and pepper, toss to combine. Add chopped parsley and toss again.
6. Serve linguine topped with cooked clams and a sprinkle of additional parsley. Enjoy!

Notes

• Make sure to use fresh clams for the best flavor
• Serve with a side of crusty bread