Ingredients:

  • 12 ounces linguine
  • 2 cups fresh little neck clams, scrubbed and rinsed
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup dry white wine
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Boil a large pot of salted water and cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté until fragrant (about 1-2 minutes), stirring often to prevent burning.
  3. Pour in the dry white wine and bring to a simmer. Add the cleaned clams and cover the skillet. Cook until the clams have opened, about 5-7 minutes.
  4. Once the clams are open, remove the skillet from the heat. Add the cooked linguine and chopped parsley to the skillet. Toss everything together, adding reserved pasta water a little at a time to achieve desired consistency.
  5. Squeeze lemon juice over the pasta and season with salt and pepper to taste. Serve immediately, garnished with extra parsley and grated Parmesan if desired.