Dinner · 25 min · italian

Linguine with White Clam Sauce

Ingredients

• 12 oz Linguine
• 2 lb Clams
• 1/2 cup White wine
• 5 cloves Garlic
• 1/4 cup Olive oil
• 1/2 cup Parsley
• 1/2 Lemon
• 1/2 tsp Chili flakes

Steps

1. Scrub the clams and discard any that stay open when tapped — dead clams are not negotiable.
2. Sizzle the sliced garlic and chili in the olive oil 2 minutes until pale gold.
3. Add the wine and clams, cover, and steam 6 to 8 minutes, until every shell yawns open; discard any that stay shut.
4. Toss the al dente linguine through the pan with a ladle of pasta water.
5. Shower with parsley and lemon, and serve with the shells on — half the pleasure is the digging.

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