Linguine with Clams

Step 1

Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, then drain, reserving 1/2 cup of the pasta water.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium heat and add the garlic and red pepper flakes.

Step 3

Cook until fragrant, about 30 seconds, then add the white wine and bring to a simmer.

Step 4

Add the littleneck clams, cover the skillet, and cook for 6 to 8 minutes, until the clams open, discarding any that do not open.

Step 5

Stir in the butter and season with salt.

Step 6

Add the drained linguine to the skillet along with a splash of the reserved pasta water, and toss to coat in the sauce.

Step 7

Sprinkle with fresh parsley and serve immediately.