Linguine alle Vongole

Ingredients

• 1 lb linguine

  2 lbs fresh clams (littleneck or manila), rinsed well

  4 tbsp extra‑virgin olive oil

  4 cloves garlic, thinly sliced

  1/2 tsp red pepper flakes (optional)

  1 cup dry white wine

  1/2 cup clam juice or pasta water

  1/4 cup fresh parsley, chopped

  1 lemon (zest + juice)

  to taste salt & black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve 1/2 cup of pasta water.

2. In a large skillet, warm olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant but not browned.

3. 3Add clams to the skillet and toss to coat in the garlic oil.

4. Pour in white wine and clam juice (or pasta water). Cover and cook 5–7 minutes until clams open. Discard any that stay closed.

5. Add drained linguine directly into the skillet. Toss with parsley, lemon zest, and a squeeze of lemon juice.