Linguine with Manilla clams

Serves 4 – 10 minute prep – 20 minute cook

Ingredients:

• 4 lbs manilla clams, scrubbed

• 1 lb linguine pasta

• 4 tbsp unsalted butter

• 8 garlic cloves, finely chopped

• 1 tsp red pepper flakes

• 1 cup dry white wine

• ¼ cup lemon juice

• ¼ cup fresh parsley plus 2 tbsp for garnish, chopped

• Salt and pepper to taste

Directions:

1. Soak clams in salted water for 20 minutes to clean, then rinse with cold water and drain

2. Cook linguine pasta 1 minute less than al dente (follow package directions) in slated boiling water. Reserve ¾ cup pasta liquid, drain remaining

3. In a large skillet over medium melt butter. Add garlic and red pepper flakes stirring, until garlic is lightly browned and fragrant, about 1-2 minutes

4. Add white wine, lemon juice and clams, cover pan, and steam over medium-high heat until clams have opened, about 7-10 minutes (discard any unopened clams)

5. Add linguine, and ¼ cup pasta water, and parsley tossing frequently and adding more pasta water if needed, until glossy and warmed though, about 2 minutes. Season to taste with salt and black pepper.

6. Transfer to serving bowls and garnish with remaining parsley and serve!