Ingredients:

  • 400g linguine (14 oz)
  • 1 kg fresh clams, such as Manila or littleneck (2.2 lbs)
  • 4 tablespoons olive oil (60 ml)
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red chili flakes (or to taste)
  • 150ml dry white wine (5 oz)
  • 1 bunch fresh parsley, chopped
  • Salt and pepper, to taste
  • Zest of 1 lemon (optional)

Instructions:

  1. Rinse clams thoroughly under cold water and soak in salted water for 20 minutes to expel sand (optional, but recommended).
  2. Boil a large pot of salted water and add linguine, cooking according to package instructions until al dente. Reserve 1 cup of pasta water, then drain linguine.
  3. In a large skillet, heat olive oil over medium heat. Add sliced garlic and chili flakes; sauté until fragrant (about 1 minute).
  4. Stir in clams and white wine. Cover skillet, allowing clams to steam until they open (5-7 minutes).
  5. Add cooked linguine to the skillet. Toss with the clam mixture and reserved pasta water until well combined. Stir in chopped parsley and adjust seasoning with salt and pepper.
  6. Serve immediately, garnished with lemon zest if desired.